Ingredients
2 pounds sweet potatoes, peeled and cut into 3/4-inch pieces (about 7 cups)5 tablespoons canola oil, divided3 tablespoons cider vinegar2 tablespoons honey2 tablespoons maple syrup1 small garlic clove, minced1/2 teaspoon Dijon mustard1/8 teaspoon salt1/8 teaspoon pepper1 package (6 ounces) fresh baby spinach1 medium apple, chopped1/2 cup dried cranberries1/2 cup chopped pecans, toasted1/2 cup crumbled blue cheese
Preparation
Preheat oven to 400°. Place sweet potatoes in a greased 15x10x1-in. baking pan; toss with 2 tablespoons oil. Roast 35-40 minutes or until tender. Transfer to a large bowl; cool slightly.
In a small bowl, whisk vinegar, honey, maple syrup, garlic, mustard, salt, pepper and remaining oil until blended. Add spinach, apple, cranberries and pecans to sweet potatoes. Drizzle with vinaigrette and toss to coat. Top with cheese. Serve immediately.
