Sweet Potato Salad
1 lb sweet potatoes (2 medium sweet potatoes)
2 tablespoons olive oil (roasting)
½ teaspoon salt
¼ cup extra virgin olive oil (dressing)
2 tablespoons maple syrup or honey
2 tablespoons lime juice
6 oz baby spinach
1 small green apple chopped
1 small red apple chopped
1/3 cup pecans or walnuts toasted
½ cup pepitas (pumpkin seeds) toasted
½ cup dried cranberries
½ cup feta cheese
1.Preheat oven to 400 F.
2.Dice peeled sweet potatoes into ½-inch thick pieces. Spread onto baking sheet, drizzle with olive oil and salt. Toss to coat.
3.Roast at 400 F for 15 or 20 minutes on a middle rack. Remove from the oven and let cool.
4.In a small bowl, combine maple syrup, lime juice, and oil. Whisk together until emulsified.
5.In a large bowl, add baby spinach, chopped apples, toasted walnuts, toasted pepitas, dried cranberries, feta cheese, and roasted sweet potatoes. Add dressing and toss to combine.