Prepare the sweet potatoes and garlic - Preheat your oven to 400°. Peel the sweet potatoes, and cut into a 3/4" dice. Cut off the base end of the garlic to expose the cloves. Drizzle with olive oil; toss to combine. Season with salt and pepper. Roast until sweet potatoes are tender (25-30 minutes), stirring occasionally. Keep an eye on the garlic.

Finish the sweet potatoes - Make sure they're tender when pierced with a fork. While they cool, prepare the onions, toasted pepitas, cheese, etc.

While the potatoes roast, prepare the red onions. Slice them as thin as you can get them. Add them to a bowl with ice, water, and salt. Allow them to soak 15-30 minutes, then rinse and drain.

Make the chipotle vinaigrette - If you're waiting for roasted garlic, get your garnishes read first (bleu cheese, toasted pepitas, avocado, etc.). Get all of the vinaigrette ingredients into a blender or processor. The garlic will probably be ready before the sweet potatoes, so keep an eye on it. Remove it, and when it's cool enough to handle, pop 3 cloves into the blender. Purée until smooth, check seasoning, and adjust if necessary. Set aside.

Make the salad - Toss the prepared roasted sweet potatoes, the prepared onions, and the arugula with the chipotle vinaigrette.

To serve - Plate the salad, garnish as desired, and enjoy!