Roasted Sweet Potato Salad with Maple Vinaigrette

2 lbs. sweet potatoes, peeled and cut into ¾” pieces
6 T.  OLIVE MILL Olive oil, such as Arbequina, divided
5 T. OLIVE MILL Maple Balsamic
2 T. honey
1 small garlic clove, minced
½ t. Dijon mustard
1/8 t. each salt and pepper
6 oz. Package fresh baby spinach
1 medium apple, chopped
½ cup dried cranberries
½ cup chopped pecans, toasted
½ cup crumbled blue cheese

Preheat oven to 400.  Drizzle olive oil in roasting pan, toss sweet potatoes.  Roast 35-40 minutes until tender.  In a small bowl, whisk the vinegar, honey, garlic, seasonings and remaining oil until blended.  Add spinach, apple cranberries and pecans to sweet potatoes in a large bowl.  Drizzle vinaigrette and toss to coat.  Top with crumbled blue cheese.  Serve immediately.

Maple Balsamic

This balsamic is unique and outrageously good!

Spanish Arbequina Extra Virgin...

Style:  Delicate - Voted Spain's "Numero Uno" Arbequina! This VERY buttery oil is smooth, light and delicious. Fabulous on rice, vegetables and for bread dipping. The lighter profile makes this oil a great all purpose oil ideal for most...