This is a healthy and filling salad. Roasted sweet potatoes, mixed salad green, cranberries for some tartness, crunchy toasted pecan tossed in a citrusy Dijon Maple dressing. Finish the salad by sprinkling some salty feta cheese on top.
Preheat oven to 400 F/ 200 C. Line a baking tray with foil/parchment paper.
Peel and chop sweet potatoes into 1-inch cubes.
Toss cubed sweet potatoes with olive oil, salt, and pepper. Bake it for 20 minutes or until it's tender and looks caramelized.
While the baked sweet potatoes are cooling down, make the dressing. In a glass jar add all the ingredients mentioned under salad dressing above, close the lid and shake well until it looks creamy.
In a big salad bowl, add the greens, baked sweet potatoes, Toasted pecan(roughly chopped), cranberries, and crumbled feta.
Just before serving pour the salad dressing, toss well and serve with more crumbled feta on top.