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The dressing for our Maple Roasted Sweet Potato Salad is a crucial element that enhances both flavor and health benefits. The primary ingredients include balsamic vinegar and Dijon mustard. Balsamic vinegar is not only a flavor powerhouse but also brings numerous health benefits. It is rich in antioxidants, which can help combat oxidative stress and inflammation in the body. Moreover, it has a low calorie count, making it a great choice for those monitoring their caloric intake.

Maple Roasted Sweet Potato Salad

Discover the delicious Maple Roasted Sweet Potato Salad, a perfect blend of flavors and textures that makes for a stunning dish at any mealtime. This salad features roasted sweet potatoes, crisp greens, tangy feta cheese, crunchy walnuts, and sweet dried cranberries, all enhanced by a touch of maple syrup. Packed with nutrients and versatile enough for any occasion, it's not only a feast for the eyes but also a nourishing choice for health-conscious diners. Enjoy it as a side or a light main, and experience a delightful culinary journey with every bite!
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Ingredients
  

3 medium sweet potatoes, peeled and diced

2 tbsp olive oil

3 tbsp pure maple syrup

1 tsp salt

½ tsp black pepper

1 tsp ground cinnamon

6 cups fresh spinach or mixed greens

½ cup feta cheese, crumbled

1/3 cup walnuts, chopped and toasted

½ cup dried cranberries

¼ red onion, thinly sliced

2 tbsp balsamic vinegar

1 tbsp Dijon mustard

1 tbsp honey (optional for extra sweetness)

Instructions
 

Preheat the Oven: Preheat your oven to 400°F (200°C).

    Prepare Sweet Potatoes: In a large bowl, toss the diced sweet potatoes with olive oil, maple syrup, salt, pepper, and cinnamon until well coated.

      Roast Sweet Potatoes: Spread the sweet potato mixture evenly on a baking sheet lined with parchment paper. Roast in the preheated oven for 25-30 minutes, or until tender and lightly caramelized, stirring halfway through.

        Prepare the Salad Base: While the sweet potatoes are roasting, in a large salad bowl, combine the spinach or mixed greens, feta cheese, walnuts, dried cranberries, and red onion.

          Make the Dressing: In a small bowl, whisk together the balsamic vinegar, Dijon mustard, honey (if using), salt, and pepper.

            Combine Ingredients: Once the sweet potatoes are roasted, allow them to cool slightly before adding them to the salad. Drizzle the dressing over the salad and gently toss to combine everything.

              Serve: Serve immediately as a warm salad or allow to cool to room temperature before serving.

                Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4-6