Ingredients:
- 2 medium sweet potatoes, peeled and cut into wedges
- 2 tbsp Roasted Walnut Oil
- Salt and pepper, to taste
- 6 cups mixed greens (spinach, arugula, or romaine)
- ¼ cup crumbled feta cheese
- 2 tbsp pumpkin seeds (optional)
For the Vinaigrette:
- 2 tbsp Roasted Walnut Oil
- 2 tbsp Gravenstein Apple White Balsamic Vinegar
- 1 tbsp Vermont Maple Dark Balsamic Vinegar
- 1 tsp Dijon mustard
- Salt and pepper, to taste
Instructions:
- Preheat the oven to 400ºF (200ºC). Toss the sweet potato wedges in 2 tbsp of walnut oil, salt, and pepper. Spread them evenly on a baking sheet and roast for 25-30 minutes, flipping halfway through, until golden and tender.
- In a small bowl, whisk together 2 tbsp walnut oil, apple balsamic, maple balsamic, Dijon mustard, salt, and pepper until well combined.
- In a large bowl, combine the mixed greens, roasted sweet potatoes, crumbled feta, and pumpkin seeds.
- Drizzle the vinaigrette over the salad and toss gently to coat everything.
- Enjoy immediately as a main dish or a hearty side!