Trust me... you’ll want to bring this Autumn Salad to Thanksgiving. A delicious mix of greens, roasted sweet potatoes, apple, dried cranberries, pecans, and goat cheese, tossed in a maple dijon vinaigrette.
1. Preheat oven to 400°F
2. Scrub sweet potatoes then cube them
3. Toss cubed sweet potatoes with olive oil, salt, pepper, and smoked paprika
4. Lay them onto a baking sheet and bake for about 20-25 minutes until tender
5. While the sweet potatoes are cooking, mix in a jar: 9 tbsp olive oil, 3 tbsp apple cider vinegar, 3 tsp dijon mustard, 3 tsp of maple syrup, and salt and pepper to taste,
6. Fully allow the sweet potatoes to cool
7. While the sweet potatoes are cooling, wash your greens and toss them into a bowl
8. Slice gala apple and add to the salad bowl
9. Chop pecans and add to the salad bowl
10. Add dried cranberries to the salad bowl
11. Rip up goat cheese and add to salad bowl
12. Drizzle homemade dressing to the salad and toss
