This is one of my favorite salads to make when the air grows cooler and my body is craving something healthy and warm. The roasted sweet potatoes add heartiness to the greens and the warm vinaigrette, inspired by Ina Garten, is the perfect complement. The first time I made this, my husband said it was one of the best salads I have ever made (and trust me, I’ve made a lot)!

{photos courtesy of Justin Chesney}

Roasted Sweet Potato and Cranberry Salad with Blue Cheese, Toasted Walnuts, and a Warm Apple Cider Vinaigrette

Ingredients:
3 medium sweet potatoes, cubed
3 tbsp coconut oil, melted
salt + pepper, to taste
1 cup fresh cranberries (or 3 tbsp dried)
¾ c apple cider
2 tbsp apple cider vinegar
1 small shallot, minced
2 tsp Dijon mustard
½ c olive oil
10 oz baby greens (I used a combination of spinach and arugula)
¾ c walnuts, chopped and toasted
½ c blue cheese, crumbled (I chose an organic sheep’s milk blue roquefort papillon)

Directions:
Heat oven to 425°F. Toss sweet potatoes with melted coconut oil, salt, and pepper. Roast the sweet potatoes, turning once, for 20-25 minutes or until tender. Add the fresh (or dry) cranberries to the pan during the last 8 minutes of cooking.

While the sweet potatoes are roasting, prepare the dressing. Add the apple cider, vinegar, and shallots to a small saucepan and bring to a boil over medium high heat for 8-10 minutes, or until reduced to about ¼ cup. Remove the pan from heat and whisk in the mustard, olive oil, and 1 tsp salt and ½ tsp pepper.

Place the greens in a large bowl and top with the roasted sweet potatoes, toasted walnuts, and blue cheese. Pour vinaigrette over salad until lightly coated, toss well, and serve immediately.