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The hearty salad we’ve picked for this week’s Meatless Monday is absolutely perfect for the season.

It utilizes the darling of fall and winter, the sweet potato, as well as the sharp and seasonal green arugula, plus honey, which is oh so great locally this time of the year.

And not only will this salad work for a simple Meatless Monday treat, it also is dressy enough that it could make an appearance on your table at Thanksgiving and all through the holiday season.

Roasted Sweet Potato Salad

2 small sweet potatoes, diced

1/2 red onion, thinly sliced

1/4 teaspoon ground black pepper

1/2 teaspoon ground cinnamon, divided

1/2 cup balsamic vinegar

1/4 cup honey

2 tablespoons finely chopped chives

4 cups baby arugula

3 medium radishes, sliced paper thin

Preheat oven to 400 degrees. Toss sweet potatoes with onion, black pepper and 1/4 teaspoon cinnamon in a medium bowl. Transfer to a parchment-paper-lined baking sheet and roast until tender, about 45 minutes.

Meanwhile, whisk together vinegar, honey, remaining 1/4 teaspoon cinnamon and chives in a medium bowl. Toss together arugula and radishes in another medium bowl. To serve, arrange arugula mixture on plates. Toss sweet potatoes in balsamic mixture and spoon over arugula. Serves 4 to 6.

• Recipe from www.wholefoodsmarket.com