Instructions
Roast sweet potatoes
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Preheat oven to 400 F. Line a rimmed baking sheet with parchment paper.
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Dice peeled sweet potatoes into ½-inch or 1-inch thick pieces. Add them to a mixing bowl along with 2 tablespoons olive oil, and ¼ teaspoon salt and toss to combine.
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Spread sweet potatoes onto the prepared baking sheet.
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Roast at 400 F for 15 or 20 minutes on a medium rack. Mine were done after 10-15 minutes of roasting in a convection oven. Remove from the oven and let cool. Proceed with the rest of the recipe while the sweet potatoes are roasted.
Make salad dressing
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In a mason jar, combine all of the ingredients for the salad dressing. Whisk together with a fork until emulsified.
Assembly
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Add baby spinach, chopped apples, toasted pecans (some of them chopped), toasted pumpkin seeds, dried cranberries, feta cheese, and roasted sweet potatoes to a large mixing bowl.
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Add the salad dressing. Toss to combine. Distribute the salad into individual bowls (or into a large serving bowl) and serve.
Nutrition Disclaimer:
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.
