Roasted Sweet Potato Salad With Honey-Maple Vinaigrette

Submitted by chris.young

"Delicious & Nutritious"

 

• Ready In: 1hr
• Ingredients: 13
• Serves: 6

ingredients

• 2 lbs sweet potatoes, peeled and cut into 3/4-inch pieces (about 7 cups)
• 5 tablespoons canola oil, divided
• 3 tablespoons cider vinegar
• 2 tablespoons honey
• 2 tablespoons maple syrup
• 1 small garlic clove, minced
• 1⁄2 teaspoon Dijon mustard
• 1⁄8 teaspoon salt
• 1⁄8 teaspoon pepper
• 1 (6 ounce) package fresh Baby Spinach
• 1 medium apple, chopped
• 1⁄2 cup dried cranberries
• 1⁄2 cup chopped pecans, toasted

directions

1. • Preheat oven to 400°. Place sweet potatoes in a greased baking pan; toss with 2 tablespoons oil. Roast 35-40 or until tender.
2. • Transfer to a large bowl; cool slightly.
3. • In a small bowl, whisk vinegar, honey, maple syrup, garlic, mustard, salt, pepper and remaining oil until blended.
4. • Add spinach, apple, cranberries and pecans to sweet potatoes.
5. • Drizzle with vinaigrette and toss to coat. Serve immediately.