I call this salad jeweled because of the vibrancy of the quick-pickled cranberries and the roasted sweet potatoes. All together this salad feels hearty and is packed with flavour. To make it vegan simply leave out the feta, and add in your favourite vegan alternative (vegan cheese, cannellini beans, etc.). This recipe was inspired by my friend Annie who made an excellent kale salad with pickled cranberries for a friendsgiving feast. I think about that salad often, so it was time to make a version of it!
Start by making the sweet potatoes. Preheat oven to 400. Toss all ingredients into a bowl and then arrange on a baking tray. Bake in the oven for about 30 minutes.
While sweet potatoes are baking, pickle the cranberries. Place all ingredients in a pot on the stove and set to a low simmer. Cranberries should plump up, and should be ready in about 20-30 minutes. They should be acidic, sweet, and taste of cinnamon.
Assemble the salad by placing arugula in a big salad bowl, and top with sweet potatoes, cranberries, feta, and pumpkin seeds.