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Turn oven to 400 F or air fryer to 385 F. Slice lengthwise your large sweet potato. Coat in 1 tbsp olive oil and place on a pan or directly in air fryer. Roast for 15-20 minutes until sweet potato is evenly cooked through.
In a pot, bring 4 cups of water to a boil. Gently pour your orzo and let cook until al dente or as instructed on packaging. Once orzo is cooked, drain the water, and set aside.
On a cutting board, slice thinly your shallots and apples. Roughly chop walnuts. Once your potato slices have been cooked, place lengthwise on a large platter.
In a separate bowl, coat your arugula in 2 tsp olive oil. On your platter, on top of your sweet potato, add your arugula, orzo, shallots, apples, walnuts, and dried cranberries. Crumble your feta on top. Chop your dill and add to salad. Add salt and pepper to taste.
For your dressing, mix 2 ½ tbsp of Aurora Rosemary Olive Oil, 1 tbsp Dijon mustard, 1 tbsp balsamic vinegar and ½ tbsp nutritional yeast. Mix well and drizzle dressing all over salad.