Side Dish | Roasted Sweet Potato Peppered Pecan Spinach Salad

Directions

Preheat the oven to 425° F. Toss the cubed sweet potatoes with 2 tablespoons of the olive oil and a generous pinch of salt and pepper and spread over a large baking sheet. Roast 25 minutes until tender and a little caramelized. While the sweet potatoes are roasting, make the salad dressing: To a blender add peeled shallot; pulse to chop. Add mustard, vinegar, lemon juice, salt, and sugar. With blender on medium speed, slowly add the remaining 3/4 cup of olive oil to emulsify. Arrange the salad: combine the spinach, roasted sweet potatoes, pecans, and cranberries. Toss with 1/4 cup of the vinaigrette and serve.