Ingredients

Instructions

1. 1

   Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

2. 2

   Place the cubed sweet potatoes on the baking sheet. Drizzle with 1 tablespoon of olive oil and season with salt and black pepper. Toss well to coat.

3. 3

   Roast the sweet potatoes for 25 to 30 minutes, flipping halfway through, until they are tender and slightly caramelized on the edges.

4. 4

   Remove the potatoes from the oven and let them cool for at least 10 minutes so they don't wilt the greens.

5. 5

   While the potatoes cool, prepare the dressing. In a small jar or bowl, whisk together the remaining 2 tablespoons of olive oil, apple cider vinegar, Dijon mustard, and maple syrup until emulsified.

6. 6

   In a large salad bowl, combine the mixed greens, cooled sweet potatoes, chopped pecans, dried cranberries, and crumbled feta cheese.

7. 7

   Drizzle the dressing over the salad just before serving and toss gently to combine.