SWEET POTATO SALAD WITH MARINATED FETA & ARTICHOKES!

1. Preheat the oven to 425 degrees Fahrenheit. 2. Drizzle a large sheet pan with olive oil, then brush it to coat. Sprinkle the sheet pan with salt. Spread the sweet potatoes (sliced into ¼ inch rounds) onto a sheet pan and brush the tops with olive oil and season with salt. Place the sheet pan in the oven for 20-25 minutes, flipping halfway. 3. Make the feta. Add the feta, sun dried tomatoes, artichoke hearts, olive oil, rosemary, parsley, lemon juice and lemon zest to a large jar or bowl. Toss the ingredients together, then cover and place in the refrigerator until ready to use. 4. To serve, spread 1-2 small handfuls of arugula onto a plate, then top with the roasted sweet potatoes, then top with the feta mixture. Use as much of the feta salad as you desire. Top the salad with capers, dill, pepitas and a drizzle of honey.