Roasted Sweet Potato Salad with Maple Vinaigrette
2 lbs. sweet potatoes, peeled and cut into ¾” pieces
6 T. OLIVE MILL Olive oil, such as Arbequina, divided
5 T. OLIVE MILL Maple Balsamic
2 T. honey
1 small garlic clove, minced
½ t. Dijon mustard
1/8 t. each salt and pepper
6 oz. Package fresh baby spinach
1 medium apple, chopped
½ cup dried cranberries
½ cup chopped pecans, toasted
½ cup crumbled blue cheese
Preheat oven to 400. Drizzle olive oil in roasting pan, toss sweet potatoes. Roast 35-40 minutes until tender. In a small bowl, whisk the vinegar, honey, garlic, seasonings and remaining oil until blended. Add spinach, apple cranberries and pecans to sweet potatoes in a large bowl. Drizzle vinaigrette and toss to coat. Top with crumbled blue cheese. Serve immediately.
