Roasted Sweet Potato Salad

In the winter, I am always drawn to eating cozy meals, which can make picking a salad for dinner tricky. But this salad has warm roasted sweet potatoes and all of my favorite winter flavors, so it makes for an easy choice! Feeling like we are nailing January over here 👯‍♀️💫

Serves 4 as a main

1 large sweet potato (about 1 lb) , peeled and cut into 1” cubes
1 Tablespoon Olive Oil
Kosher Salt
Ground White Pepper
5 oz Mixed Greens
5 oz Arugula
1 pear, cubed
1/2 cup dried cherries

1/2 cup chopped pecans
1/2 cup Pomegranate seeds
1/2 cup crumbled goat cheese
For the dressing:
1/4 cup olive oil
2 Tablespoons grain mustard
2 Tablespoons maple syrup
1 Tablespoon apple cider vinegar
1 Tablespoon lemon juice
1 cloves garlic, minced
1 teaspoon kosher salt
Pepper to taste

Preheat the oven to 450 degrees

Drizzle 1 tablespoon of olive oil on a baking sheet. Pop the baking sheet in the oven for one minute. Remove the pan, and make sure the warm olive oil is spread across the entire pan. Place the diced sweet potatoes on top of the olive oil sprinkle with salt and white pepper and roast for 25-30 minutes, tossing half way through.

While sweet potatoes roast, make the vinaigrette. Combine grain mustard, maple syrup, vinegar, lemon juice, garlic. Whisk together, then slowly add olive oil. Season with salt and pepper.

Toss greens with desired amount of dressing. Top with remaining ingredients, give and additional toss and serve.