Roasted Sweet Potato Salad With Honey-Maple Vinaigrette - cooking recipe

Ingredients

2 lbs sweet potatoes, peeled and cut into 3/4-inch pieces (about 7 cups)
5 tablespoons canola oil, divided
3 tablespoons cider vinegar
2 tablespoons honey
2 tablespoons maple syrup
1 small garlic clove, minced
1/2 teaspoon Dijon mustard
1/8 teaspoon salt
1/8 teaspoon pepper
1 (6 ounce) package fresh Baby Spinach
1 medium apple, chopped
1/2 cup dried cranberries
1/2 cup chopped pecans, toasted

Preparation

\tPreheat oven to 400\u00b0. Place sweet potatoes in a greased baking pan; toss with 2 tablespoons oil. Roast 35-40 or until tender.
\tTransfer to a large bowl; cool slightly.
\tIn a small bowl, whisk vinegar, honey, maple syrup, garlic, mustard, salt, pepper and remaining oil until blended.
\tAdd spinach, apple, cranberries and pecans to sweet potatoes.
\tDrizzle with vinaigrette and toss to coat. Serve immediately.