Preheat oven to 425°F

Toss the cubed sweet potatoes in olive oil and salt, then bake for 20 minutes. Check sweet potatoes for tenderness and make sure they don’t get too soft. Once cooked, let cool. 

Mix the arugula, spinach, toasted pumpkin seeds, red onions, dry cherries, and sweet potato cubes. Add a citric poppy dressing and toss.

Recipe posted with permission from Kosher Soul Food - A cookbook by Comedian Sunda Croonquist and Chef Nir Weinblut (pg. 68).