Summer Sweet Potato Arugula Salad with Jalapeno Ranch

Step 1

Preheat the oven to 425 degrees F.

Step 2

Place the sweet potato chunks on a baking sheet. Toss with the olive oil and tajin seasoning, making sure everything is well coated.

Step 3

Roast for 15 minutes, then gently flip and roast for 10 to 15 minutes more.

Step 4

While the sweet potatoes roast, place the arugula in a bowl. Toss with a pinch of salt and pepper. Make the jalapeno ranch if you haven’t already.

Step 5

While the sweet potatoes are still warm, place them on the arugula. Top with the corn, pickled shallots and pepitas. Drizzle with the ranch and serve!

Step 6

Add all ingredients to a blender or food processor and blend until pureed and combined. Store in the fridge in a sealed container. It will make more than needed! This lasts for about a week.