Wild Harvest Summer Sweet Potato Salad with Corn and Blueberries

INGREDIENTS

Salad: 

• 2 cups fresh corn, cut off of the cob (~3-4 large cobs)
• 1 1/2 tablespoons olive oil
• 1 1/2 cups blueberries, washed and patted dry
• 8 oz arugula
• 1/2 cup crumbled feta cheese
• 1/3 cup salted, roasted pumpkin seeds

Roasted Sweet Potatoes:

• 1 1/2 pounds Wild Harvest Sweet Potatoes, cut into 3/4 inch cubes
• 2 tablespoons vegetable oil
• 3/4 teaspoon salt
• 1/4 ground black pepper

Dressing:

• 1/2 cup extra virgin olive oil
• 4 tablespoons freshly squeezed lemon juice
• 1 tablespoon Wild Harvest Dijon Mustard
• 1 tablespoon Wild Harvest Honey
• 3/4 teaspoon salt
• 1/4 teaspoon pepper

DIRECTIONS

• Preheat oven to 400˚F

• Dice sweet potatoes into 3/4-1-inch cubes. Toss with olive oil, salt, and pepper. Transfer to a baking sheet and roast for 25-30 minutes, until fork tender. Remove from the oven and let cool

• Add 1 1/2 tablespoons  olive oil to a skillet over medium heat. Once the pan is heated, add the corn and cook, stirring frequently for 7-8 minutes. Remove from the heat and let cool.

• While the potatoes and corn are cooling, whisk together the dressing ingredients.

• Add greens to a large salad bowl with blueberries, corn and the dressing, and toss well. Gently toss in sweet potatoes, cheese, and pumpkin seeds. Toss just to coat.