adapted from Kathryne Taylor's "Southwestern Roasted Veggie Salad with Chipotle-Balsamic Dressing"
serves 2- 3 for main dish
Preheat oven to 400° F. Toss sweet potatoes and bell pepper with olive oil in a medium bowl. Sprinkle with chili powder and salt then turn out onto a rimmed sheet pan and bake for 35–40 minutes, shaking pan once during baking time. You want the veggies to be tender and caramelized.
Put pepitas in a small frying pan, drizzle with olive oil and cook over medium heat until they turn golden brown and begin to make popping noises, about 5 minutes. Turn out onto a plate and sprinkle with salt.
Measure olive oil into a glass measuring cup and whisk in the remaining ingredients.
Add the arugula, roasted veggies, toasted pepitas, feta (optional), and sun-dried tomatoes (optional) to a large salad bowl. When ready to serve, drizzle with just enough dressing and toss, you might not use all the dressing. Add the diced avocado and serve.