Roasted Sweet Potato Salad with Maple Walnut Vinaigrette

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!