Salad Ingredients:  

• 2 medium sweet potatoes, peeled and cut into ½” cubes 
• 2 tablespoons olive oil 
• ¼ teaspoon salt 
• ¼ teaspoon pepper 
• ½ cup dried cranberries 
• ½ cup toasted pecans 
• 2 tablespoons fresh chopped parsley 
• 4 oz arugula 

Dressing Ingredients:  

• ¼ cup extra virgin olive oil 
• 2 tablespoons apple cider vinegar 
• 1 tablespoon maple syrup 
• 1 tablespoon Dijon mustard 
• ½ teaspoon each salt and pepper 

 

Directions: 

Roasted Sweet Potatoes 

1. Preheat oven to 425 degrees. 
2. Peel and cut sweet potatoes into ½ inch cubes.  Place in a large bowl.   
3. Add 2 tablespoons olive oil, salt and pepper.  Toss to coat. 
4. Spread potatoes in one layer evenly onto large baking sheet. 
5. Bake for 30 minutes, flip potatoes at 10-minute intervals. 
6. Remove from oven.  Let cool. 

Toasted pecans 

1. Place pecans in a medium sized pan over medium heat. 
2. Toss frequently for about 4- 5 minutes or until pecans become fragrant.  You do not want them to burn. 
3. Set aside to cool.

Putting it all together 

1. Place all dressing ingredients (olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt and pepper) in a bowl and whisk together. 
2. In a large bowl combine sweet potatoes, pecans, cranberries and parsley. 
3. Pour dressing over mixture and stir to combine.  Salt and pepper to taste. Serve over arugula or place in the fridge overnight.  Other items you can try: Feta cheese, red onion, roasted beets, apples or goat cheese.