Autumn Salad With Roasted Sweet Potatoes And Pecans Recipe

Ingredients For Autumn Salad With Roasted Sweet Potatoes And Pecans Recipe

• 10 ounce 1 package of spring mix with baby spinach plus a couple handfuls of arugula if desired
• 1 Fuji apple cored and sliced thinly
• 0.5 cup Crumbled Blue Cheese
• 0.5 cup Whole pecans, toasted 400 degrees for 10 minutes on a sheet pan
• 0.5 cup Cooked, Crumbled Bacon
• 1 cup Roasted cubed sweet potatoes one average size sweet potato
• 0.25 cup Apple cider vinegar
• 0.75 cup Light Olive Oil
• 2 tablespoon Maple syrup
• 1 tablespoon Dijon mustard
• 1 tablespoon Lemon juice about 1/2 a lemon
• 0.5 teaspoon Salt
• 0.25 teaspoon Pepper