For the Salad:
4 Sweet Potatoes, peeled, quartered lengthwise and sliced into ½ inch chunks
1 tbsp Extra Virgin Olive Oil
½ tsp Fresh Cracked Black Pepper
½ tsp Fine Sea Salt
½ cup Dried Cranberries
6-8 cups Baby Spring Mix or Spinach
For the Sweet Citrus Vinaigrette:
½ cup + 1 tbsp Fresh Orange Juice
¼ cup Fresh Lemon Juice
¼ cup Dijon Mustard (may use less, if desired)
¼ cup Extra Virgin Olive Oil
1 tbsp Raw Honey
Preheat oven to 450°. Toss sweet potatoes, olive oil, salt and pepper in a large mixing bowl and pour onto a (covered) baking sheet.
Roast 20 minutes, or until tender. Be sure to rotate and flip the potatoes halfway, if and as needed.
While potatoes are roasting, combine all ingredients in a jar with a lid and shake to mix or whisk together in a bowl and set aside.
Once potatoes are cooked, remove from oven and allow to cool while you plate your salad greens.
Add sweet potatoes, top with cranberries and desired dressing. Enjoy immediately.