Autumn Salad with Roasted Sweet Potatoes and Pecans

• Vegetarian
• Gluten free

• Produce

  • 1 Fuji apple
  • 1 10 oz package Mix with baby spinach, Spring
  • 1 cups Sweet potatoes, Roasted

• Condiments

  • 1 tbsp Dijon mustard
  • 1 Dressing
  • 1 tbsp Lemon juice
  • 2 tbsp Maple syrup

• Baking & Spices

  • 1/4 tsp Pepper
  • 1/2 tsp Salt

• Oils & Vinegars

  • 1/4 cup Apple cider vinegar
  • 3/4 cup Olive oil, light

• Nuts & Seeds

  • 1/2 cup Pecans, whole toasted and salted

• Drinks

  • 1 Combine in jar and shake

• Dairy

  • 1/2 cup Blue cheese

Found on laughingspatula.com

Description

Directions

• Preheat oven to 400 degrees.
• Cube and peel sweet potatoes. Toss with 1 tablespoon olive oil.
• Spread on foil or parchment covered baking sheet.
• Bake for 20-25 minutes or until soft.
• Chill for 30 minutes or over night.
• In large salad bowl, add greens, blue cheese, sliced apple, pecans and chilled sweet potatoes.
• Toss with dressing right before serving. You will not need all the dressing. About 1/4 cup should work it or to your liking.