Mama B’s Harvest Salad

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Mama B  is the sweetest Gran to my favorite 4 yr old twins, Jake & Maggie, (now in 5th grade!) Mama B is also great cook and she was telling me about this amazing salad that I thought would be a great addition to our Thanksgiving meal! I love roasted sweet potatoes so I made a smaller portion for dinner last night and it was FANTAB!! Hubs gobbled it up and so did I!!

Salad: 1 head Romaine lettuce ( I used 2 of the Romaine Hearts)
1 c. blue cheese crumbles* you could sub goat cheese for those like me who can’t do cows milk
1 c. pecan pieces (I lightly toasted these in the microwave 30 sec at a time)
1 c. dried cranberries
1 med. to small red onion thinly sliced
3 large. sweet potatoes

Dressing:
3 T apple cider vinegar
1/2 c. avocado or olive oil
1 1/2 t. Dijon mustard

Peel and cut sweet potatoes into 1 inch pieces. Toss sweet potato chunks in mixture of oil, garlic and salt. (I put the chunks into a plastic bag, just drizzled some oil in, threw in 2 cloves sliced garlic and massaged it all together.) Roast in a 400 oven for 30min or so Potatoes should be golden brown in color. Cool.
Chop romaine lettuce into 1 inch pieces and place in bowl or platter. Layer onion, blue cheese, cranberries, and pecan pieces. Top with sweet potato chunks. Toss salad with desired amount of vinaigrette dressing right before serving. (You have to eyeball how much dressing – when I doubled the recipe about ¾ cup of dressing worked perfect!!
Thanks Mama B for sharing!!
xoxo. Mama Bird