Grilled Potato And Arugula Salad With Fresh Herbs

Ingredients2 large organic sweet potatoes, cut into noodles with spiralizer1 cup raw organic cashews soaked at least 2 hours, drained and rinsed1 cup water2 cloves garlicjuice from 1/2 lemon1/2 teaspoon sea salt2 tablespoons Terra Delyssa Organic Extra Virgin Olive Oil1/2 medium onion, peeled and diced1/4 cup fresh sage, roughly choppedsalt and freshly ground black pepper, to taste Ingredients – For Topping1-2 pieces crispy pasture-raised bacon, crumbled or coconut bacon, optional1-2 sage leaves, roughly chopped InstructionsSpiralize the sweet potatoes into noodles and set aside. Meanwhile, add the soaked raw cashews, water, garlic, salt, and lemon to your high-speed blender. Process until smooth and creamy. Heat the Terra Delyssa Organic Extra Virgin Olive Oil in a large pan over medium-high heat, add the onion and cook for 3-5 minutes until softened, then add the sage. Cook another 2-3 minutes. Add the spiralized sweet potato noodles and the cashew cream sauce to the pan and toss a