4 large sweet potatoes; peeled,1-in cubes
kosher salt
Carrot-Ginger Dressing:
1/2 cup carrot; grated
1 tablespoon ginger; grated
2 tablespoons rice vinegar
2 tablespoons Mirin rice wine
1 tablespoon low-sodium soy sauce
1 teaspoon toasted sesame oil
1/2 cup mayonnaise
salt
black pepper
salad:
4 cups israeli arugula; lightly packed
1/2 hothouse cucumber; finely sliced
1 cup cilantro leaves
1 cup dates; pitted, halved
2 cups crispy wonton strips
1 medium lemon; juiced
olive oil
1 splash soy sauce
kosher salt
black pepper

1. Begin by peeling and dicing sweet potatoes. Bring a large pot of salted water to a boil over high heat. Add the potatoes, reduce heat and cook until just tender but still have a little bite. Drain and place in a bowl to cool.

2. Combine the dressing ingredients in a blender and puree until smooth. Season with salt and pepper. Once potatoes are cool toss with dressing and set aside on salad platter.

Salad:
3. Combine ingredients in a large mixing bowl and dress with lemon juice, olive oil, to taste, a splash of soy sauce, and a little salt and pepper. Toss well and place on top of the sweet potatoes to serve as a complete salad.