Roasted Sweet Potato And Onion Salad

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2 pounds medium sweet potatoes—peeled, quartered lengthwise and sliced crosswise 1/2 inch thick

1 teaspoon finely chopped thyme

5 1/2 tablespoons extra-virgin olive oil

Kosher salt to taste

1 tablespoon white wine vinegar

1 1/2 teaspoons honey

1 1/2 teaspoons molasses

6 small yellow onions (1 1/4 pounds), sliced crosswise 1/2 inch thick

1/2 teaspoon cumin seeds

Pinch of crushed red pepper

2 garlic cloves, sliced

3/4 cup fresh orange juice

1/2 pound arugula

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