Arugula and roasted sweet potato salad - forks over knives

From cooking course Forks over Knives 

The salad dressing is great, and goes especially well with pistachios. Would try peaches, or other fruits or vegetables in place of or in addition to the sweet potatoes.

Ingredients

For the potatoes:

• 2 cups sweet potatoes, peeled and cut in 1–inch cubes 

• 2 tbsp white balsamic vinegar 

• 1/4 tsp freshly ground black pepper 

• 1/4 tsp cinnamon 

For the dressing:

1/2 cup white balsamic vinegar (I had honey ginger white balsamic from Naked Olive in Berkeley Springs)

3 Tbsp liquid sweetener (I used < 1 Tbsp agave)

1/4 tsp cinnamon

2 Tbsp fresh chives minced

For the salad:

4 cups arugula

1 small fennel bulb shaved on mandolin

Toasted nuts or seeds (used sunflower and pistachio - latter really goes well with this)

Directions:

1) Preheat oven to 375°F (190°C) for a convection oven or 475°F (245°C) for a conventional oven.

2) Toss the sweet potatoes with the vinegar, freshly-ground black pepper, and cinnamon. 

3) On a non–stick sheet pan, or one lined with parchment or a silpat, spread out the potatoes evenly. Place in the oven and roast, turning vegetables over once, for 15-20 minutes or until tender and slightly browned. Let the potatoes cool until they are near room temperature.

4) Prepare the dressing while the potatoes are roasting. In a small bowl, whisk together the remaining balsamic vinegar, honey, cinnamon and chives.

5) Toss arugula with fennel, toss with dressing, add potatoes.  Can add toasted seeds or nuts for crunch.