Prep Time:  15 minutes

Cook Time:  30 minutes

Ingredients

Vinaigrette:

• ¼ cup Rosemary Infused Olive Oil
• ¼ cup Blackberry Ginger Infused Dark Balsamic
• 2 tbsp honey
• 1 tbsp Dijon mustard
• Sea Salt and black pepper, to taste

Salad:

• 2 large sweet potatoes, peeled, halved, and sliced
• 9-10 red pearl onions or shallots, peeled and halved
• 3 tbsp Rosemary Pressato Olive Oil
• ½ tsp smoked paprika
• ½ tsp ground cumin
• ½ tsp ground coriander
• ½ tsp Sea Salt
• Pinch of ground allspice
• 2-3 cups mixed baby salad greens
• 4 oz soft goat cheese, crumbled
• ½ cup candied pecans

Instructions

1. Prepare the Vinaigrette:

• Whisk together olive oil, balsamic, honey, and mustard. Season with sea salt and black pepper. Set aside.

2. Roast the Vegetables:

• Preheat oven to 400°F. Toss sweet potatoes and onions with olive oil, paprika, cumin, coriander, salt, and allspice.
• Spread evenly on a parchment-lined baking sheet. Roast for 20-30 minutes until tender. Let cool for 15 minutes.

3. Assemble the Salad:

• Arrange greens, roasted vegetables, goat cheese, and pecans on a platter. Drizzle with vinaigrette or serve it on the side.