For the sweet potatoes:

3 large sweet potatoes
2 tablespoons extra virgin olive oil
4 sprigs fresh thyme or about 1 teaspoon dried
salt to taste

Preheat oven to 375 degrees F.
Peel, quarter and cut sweet potatoes crosswise into 1/3-inch thick slices. Toss with oil, thyme and salt. Spread evenly on rimmed baking sheet and roast 30 minutes. Turn pieces with spatula and roast another 30 minutes.

The Onion:

1 extra large onion, Walla-Walla or Vidalia or other sweet onion recommended, but regular yellow onions will do as well
2 tablespoons extra virgin olive oil
1 tablespoon white wine vinegar
1 tablespoon honey (molasses, maple syrup, date syrup, or a combo of any of these will do as well)
salt to taste

Peel and cut onion into 1/2-inch slices. Whisk oil, vinegar, honey and salt in a small bowl, and transfer to oven-proof (cast iron if you have it) skillet. Add onion slices evenly and either bake along with the sweet potatoes, or cook slowly stovetop, turning once, until caramelized on both sides. The onions will become pleasantly chewy-crisp as it cools.

The Dressing:

2 small oranges or 1 large
1/2 teaspoon cumin seeds
Pinch red pepper flakes
2 tablespoons extra virgin olive oil
2 large garlic cloves, sliced thinly
salt to taste

Juice orange(s) and set aside. In dry skillet toast cumin seeds and pepper flakes for a few minutes or until fragrant. Grind in spice mill/coffee grinder or in a mortar and pestle. In the same skillet heat olive oil and cook garlic slices for a few minutes over medium heat, just until golden. Add orange juice, the ground spices, whisk/cook for 3-5 minutes and remove from heat. Stir in salt to taste.

To serve:

Salad greens (I used romaine because that’s what I had, but baby kale, baby spinach, mesclun, arugula, or whatever mixed greens you have will do as well)

Combine everything — sweet potato slices, onion slices, dressing, and greens — in a large bowl and toss.

Serves 4.