2 medium-sized sweet potatoes
1 small sweet onion, cut into slices or wedges
1/4 teaspoon ground black pepper
1/2 teaspoon cinnamon
Sea salt, to taste
1-2 tbsp avocado oil
1/2 cup balsamic vinegar
1/4 cup raw honey
2 tablespoons fresh chives, finely chopped
4 cups baby arugula
3 medium radishes
1. Preheat the oven to 400˚ (F).
2. In a large bowl, toss together the sweet potatoes, chopped onions, pepper, salt, 1/4 teaspoon of the cinnamon, and avocado oil.
3. Spread the mixture on a baking tray lined with parchment paper and roast until the sweet potatoes and onions are tender and slightly browned (about 45 minutes), stirring occasionally.
4. Meanwhile, whisk together the vinegar, honey, remaining 1/4 teaspoon of cinnamon, and chives in a medium bowl.
5. Toss together the arugula and radishes in another large bowl.
6. Remove the sweet potatoes from the oven and coat them with the balsamic dressing mixture (there may be some left over).
7. Toss the arugula and radish mixture with the sweet potato mixture. You can also add more of the balsamic dressing here.
8. Serve warm or cold.