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Autumn Salad with Roasted Sweet Potatoes and Pecans Ingredients For Salad 1 10 oz package of Spring Mix with Baby Spinach (plus a couple handfuls of spinach or arugula if desired) 1 apple (cored and sliced thinly) 1/2 cup crumbled blue cheese 1/2 cup whole pecans, toasted (400 degrees for 10 minutes on a sheet pan) 1/2 cup cooked, crumbled bacon 1 cups roasted cubed sweet potatoes (about one average size sweet potato) Dressing Ingredients 1/4 cup apple cider vinegar 1/2 cup light olive oil 2 tablespoons maple syrup 1 tablespoon dijon mustard 1 tablespoon lemon juice about half a lemon 1/2 teaspoon salt 1/4 teaspoon pepper Instructions Preheat oven to 400 degrees
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Transfer the mixture into a glass jar and shake well, until fluffy and silky
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