Asian Sweet Potato Salad with Cucumbers, Dates and Arugula

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4 large sweet potatoes, peeled and cut into 1-inch cubes

Kosher salt

Carrot-Ginger Dressing:

1/2 cup grated carrot

1 tablespoon grated ginger

2 tablespoons rice vinegar

2 tablespoons mirin rice wine

1 tablespoon low-sodium soy sauce

1 teaspoon toasted sesame oil

1/2 cup mayonnaise

Salt and freshly ground black pepper

Salad:

4 cups lightly packed Israeli arugula

1/2 hothouse cucumber, finely sliced

1 cup fresh picked cilantro leaves

1 cup dates, pitted and cut in 1/2

2 cups crispy wonton strips

1 lemon, juiced

Olive oil

Splash soy sauce

Kosher salt and freshly ground black pepper