Ingredients:

  • 2 lbs sweet potatoes, peeled and cubed into ½ inch pieces
  • 2 tbsp extra virgin olive oil
  • ½ tsp sea salt
  • ¼ tsp cracked black pepper
  • 2 large Honeycrisp or Granny Smith apples, thinly sliced
  • 4 cups baby kale or arugula
  • ½ cup crumbled feta cheese
  • ½ cup raw pecans, toasted
  • ⅓ cup dried cranberries
  • ⅓ cup extra virgin olive oil
  • 3 tbsp apple cider vinegar
  • 1 tbsp pure maple syrup
  • 1 tsp Dijon mustard
  • 1 clove garlic, minced
  • Pinch of salt
  • Pinch of pepper

Instructions:

  1. Preheat oven to 400°F (200°C). Toss cubed sweet potatoes with 2 tbsp olive oil, salt, and pepper on a parchment-lined sheet pan. Spread in a single layer and bake for 20–25 minutes, flipping halfway, until caramelized. Let cool to room temperature.
  2. In a small jar or bowl, combine apple cider vinegar, maple syrup, Dijon mustard, and minced garlic. Slowly whisk in ⅓ cup olive oil in a steady stream until the dressing is glossy and thickened.
  3. In a large mixing bowl, combine the cooled roasted sweet potatoes, sliced apples, baby kale, crumbled feta, toasted pecans, and dried cranberries.
  4. Drizzle the vinaigrette over the salad and toss gently to coat all ingredients before serving.