Ingredients

• 2 small sweet potatoes, diced
• 1/2 red onion, thinly sliced
• 1/4 teaspoon ground black pepper
• 1/2 teaspoon ground cinnamon, divided
• 1/2 cup balsamic vinegar
• 1/4 cup honey
• 2 tablespoons finely chopped chives
• 4 cups baby arugula
• 3 medium radishes, sliced paper thin

Directions

1. Preheat oven to 400°F. Toss sweet potatoes with onion, black pepper and 1/4 teaspoon cinnamon in a medium bowl. Transfer to a parchment-paper-lined baking sheet and roast until tender, about 45 minutes.

2. Meanwhile, whisk together vinegar, honey, remaining 1/4 teaspoon cinnamon and chives in a medium bowl. Toss together arugula and radishes in another medium bowl. To serve, arrange arugula mixture on plates. Toss sweet potatoes in balsamic mixture and spoon over arugula.

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