Weeknight Winter Salad

Make the dressing: Whisk all the dressing ingredients together in a small bowl until combined; set aside for the flavors to meld.

Make the salad: Peel and cut the sweet potato into large dice (about 3/4-inch). Heat the oil in a large frying pan over medium heat until shimmering. Add the sweet potato, season with salt and pepper, and cook, stirring occasionally, until tender and browned around the edges, about 10 minutes. (Alternatively, roast the sweet potato instead. See Recipe Notes below.) Meanwhile, prep the remaining vegetables.

Cut the Swiss chard crosswise into 1/2-inch-wide ribbons and place in a large bowl. Halve the fennel bulb through the core, very thinly slice crosswise, and add to the bowl. Halve the cucumber lengthwise, cut crosswise into thin slices, and add to the bowl; set aside.

When the sweet potato is ready, immediately add to the bowl of vegetables, drizzle with about 1/3 of the dressing, and toss to combine. Taste and toss with more dressing as needed (you might not use all the dressing).