Harvest Salad with Sweet Potato, Feta and Pumpkin Seeds

• Preheat the oven to 375°F.

To Roast the Sweet Potato

• Wash sweet potatoes and using a vegetable peeler, remove the skin from the sweet potato. Dice sweet potatoes into even cubes (about 1 inch. Lay the sweet potato cubes in a single layer on a parchment lined baking sheet. Spray with oil and sprinkle with McCormick salt free blend. Bake for 25 minutes or until tender.

For the Lemon Thyme Vinaigrette

• Combine the lemon juice, balsamic, honey, Dijon, salt and pepper in the bowl. Slowly drizzle in oil whisking to emulsify. Finish with fresh thyme. Reserve cold until ready to use.

For Family Style

• In large shallow bowl arrange the arugula on bottom, top with roasted pumpkin slices, sprinkle with feta and pumpkin seeds. Drizzle with vinaigrette.

For Individual Salad

• Toss 1-1/2 cups arugula, with 1 cup of the roasted pumpkin slices, 1- 1/2 tablespoons feta crumbles, 1 teaspoon pumpkin seeds, and 2 tablespoons vinaigrette.

To Make Shaker Salad cup

• In 16 oz. mason jars layer ingredients as follows: 1-1/2 cups arugula, 1 cup roasted pumpkin slices, 1-1/2 tablespoons feta crumbles, and 2 tablespoons vinaigrette. Cover the jars with lids and portion 1 tablespoon of salad dressing into small containers, store in refrigerator. To eat salad: Remove lids from the cup. Pour contents of the dressing container into the cup. Replace the lid to salad and shake the salad until ingredients are mixed.