Ingredients

• 1 shallot, peeled
• 3 rounded Tablespoons Dijon mustard
• 1 Tablespoon red wine vinegar
• 2 Tablespoons fresh lemon juice
• ½ teaspoon salt
• 2 Tablespoons brown sugar
• ¾ cup extra virgin olive oil
• 3 medium sweet potatoes, peeled and chopped into ½ inch cubes
• 2 Tablespoons extra virgin olive oil
• Salt & pepper
• 5 ounces baby spinach
• 1 cup dried cranberries

Directions

1. Spread pecans onto a sheet pan. Roast pecans in pre-heated 375° F oven for 5 minutes and then stir; roast an additional 5 minutes and stir again. They are done when they’re aromatic and a little darker in color. Remove from the oven and let cool. After pecans have cooled, roughly chop and set aside.

2. Turn the oven to 425° F to get it ready for the sweet potatoes.

3. Toss the cubed sweet potatoes with olive oil and a pinch of salt and pepper and spread over a large baking sheet. Roast 25 minutes until tender and a little caramelized.

4. While the sweet potatoes are roasting make the salad dressing. In a blender or using a bowl and immersion blender, add peeled shallot—pulse to chop. Add mustard, vinegar, lemon juice, salt, and sugar. Slowly add oil to emulsify.

5. Combine the spinach, sweet potatoes, toasted pecans and cranberries. Toss with ¼ cup of the vinaigrette at a time until the desired amount of dressing is reached and serve.