3 medium sweet potatoes, washed and cubed
2 tablespoons extra virgin olive oil
salt and pepper
8 cups baby spinach
1 cup dried cranberries
1 cup toasted Salted Pecans. or Almonds
1/4 cup Feta cheese
2 tablespoons chopped green onions
1/4 cup Delightful Palate’s Wild Mayhaw Berry Salad Dressing

Preheat oven to 425°F and Toss the cubed sweet potatoes with olive oil and a generous pinch of salt and pepper and spread over a large baking sheet. Roast 25 minutes until tender and a little caramelized. Let cool.

Combine the sweet potatoes, 1 cup pecans or almonds, cranberries, green onion, feta in a bowl toss with 1/4 cup of the Delightful Palate Wild Mayhaw Berry vinaigrette dressing. Add spinach, salt and pepper to taste, and toss for the final time. Garnish with feta and serve.

Submitted by: Lili Courtney