Roasted Sweet Potato Salad with Spicy Pecans and Cider Vinaigrette

Course Salads

Ingredients in this Recipe

1 bunch green leaf lettuce (or other tender greens), torn into bite size pieces
1 cup pecan halves
1 large sweet potato, peeled and cut in 3/4 inch pieces
1 teaspoon grainy Dijon mustard
1 teaspoon honey
1/2 teaspoon hot sauce
1/2 teaspoon kosher salt
1/3 cup crumbled blue cheese
1/4 teaspoon cracked black pepper
2 tablespoons apple cider vinegar
2 tablespoons melted butter
2 tablespoons packed brown sugar
2 3 tablespoons dried cranberries
4 tablespoons good quality olive oil

Recipe Preparation

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