I served this salad under roasted chicken when Euro and James came over for dinner. It's gluten free and vegetarian. The peppery leaves of the arugula pair wonderfully with sweet potatoes and the citrus vinaigrette balances the salad out nicely.
Sweet Potatoes - peeled and diced in large chunks
Preheat oven to 400°.
Toast the nuts by placing them in a heated pan and cook for about a minute. You'll know that they're toasted when you smell them. Set the nuts aside.
Separately, toss the potatoes and asparagus in EVOO. Sprinkle both liberally with s/p.
Place the potatoes in the oven. Cook until tender, stirring once or twice, 40-60 minutes depending on the size and type of potato chunks.
When the potatoes are 10 minutes from being cooked, put the asparagus in the oven. Cook the asparagus turning once until they are tender crisp, 6-10 minutes.
After the asparagus is cooked, cut the top inch and a half off the stalks and set the tips aside. Then, cut the rest of the stalks into bite sized pieces.
In a large bowl toss the potatoes, asparagus, and arugula together with your citrus vinaigrette.
Place the salad in the center of a plate or shallow bowl.
Crumble some cheese on and around the greens.
Top with the reserved asparagus tips and finish with a sprinkle of toasted nuts.