I love sweet potatoes and this time of year I try to incorporate them into pretty much everything. This salad is perfect for a light lunch, or to go along side a roast chicken for a cozy get together with friends. Enjoy!   
Arugula Salad with Sweet Potato & Goat Cheese
{serves 4}

5 oz. arugula

1 large sweet potato, cubed
1/3 of a cup crumbled goat cheese { I used humbolt fog}

1/2 a cup of walnuts
3 tbs. lemon juice
4 tbs. extra virgin olive oil
Pinch of salt & pepper

Preheat oven to 450 degrees. On a baking sheet, toss sweet potatoes with 1 tablespoon oil, salt and pepper. Roast on upper rack, until tender, 30 to 35 minutes, tossing halfway through.
Place walnuts on another baking sheet and bake on lower rack until golden, about 6 minutes. 
In a medium bowl, whisk together lemon juice and remaining 2 tablespoons oil; season with salt and pepper. Add arugula, sweet potatoes, walnuts, and goat cheese. Toss to combine.