Roasted Sweet Potato Salad with Arugula and Millet combines with chickpeas, cranberries, and pecans for a flavorful vegetarian dish. Serve warm as a side or a main. Gluten-free, vegan, and dairy-free.
Spread cubed sweet potatoes and sliced onion on baking sheet in an even layer. Drizzle with 2 tablespoons olive oil. Then sprinkle with a pinch or two of salt. Toss to coat. Bake on the middle rack of oven for about 30 minutes. Remove from oven and set aside.
Add 1 cup of water to the saucepan. Add 1/4 teaspoon salt and stir to combine. Bring water to a boil, then decrease heat to low and cover the saucepan. Add cranberries to saucepan. This allows cranberries to plump up.
Allow millet to simmer for about 15 minutes, stir, then remove from heat and allow to sit, covered, for an additional 10 minutes.
Once millet has fully absorbed the water, fluff the millet and transfer to a large bowl. Add roasted sweet potatoes and onions, pecans, and garbanzo beans. In a small bowl, combine dressing ingredients. Stir well.
When ready to serve, add arugula to mixture. Pour dressing over salad and toss to evenly integrate ingredients. Salt to taste and serve.