Sweet Potato and Arugula Salad

• 6 cups 1/2-inch-diced sweet potatoes (4 to 6 large sweet potatoes; leave the skin on it adds more beneficial fiber but peeling is an option)
• 1 tablespoon extra-virgin olive oil Kosher salt and freshly ground black pepper
• 2 cups loosely packed baby arugula
• 4 scallions, white and light green parts only, thinly sliced
• 1/4 cup mayonnaise
• 2 tablespoons fresh lemon juice
• 2 tablespoons grated Parmesan
• Add nuts or seeds of choice (optional)

Preheat the oven to 400 degrees F. Spread cooking oil over baking sheets Toss the sweet potatoes in a large bowl with the olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper. Transfer to the prepared baking sheet and bake for 20 minutes. Stir the potatoes and continue to bake until fork-tender, an additional 15 to 20 minutes. Let cool completely. In a large bowl, combine the cooled sweet potatoes, arugula and scallions. In a small bowl, whisk the mayonnaise with the lemon juice and Parmesan; season with salt and pepper. Just before serving, toss the dressing with the sweet potato and arugula mixture to coat.