Ingredients:

• 4 sweet potatoes, unpeeled and thinly sliced
• 1 tsp cinnamon
• 2 T olive oil
• 1 tsp sea salt
• 1 tsp thyme
• 8 oz haricot verts
• large handful dried cranberries
• large handful toasted walnuts
• 5 oz (about one bag) baby lettuces or spring mix
• Maple Mustard Vinaigrette (recipe below)

Instructions

Preheat oven to 450F. Toss sweet potatoes with cinnamon, 2 T olive oil, 1 tsp sea salt and thyme. Arrange on a baking sheet in a single layer and roast 25-30 minutes or until potatoes are tender and just beginning to brown. Set aside to cool slightly.

While potatoes are roasting, fill a large bowl with cold water and ice. Bring a large pot of water to a boil and salt generously. Add haricot verts and cook briefly, 1-2 minutes or until beans are bright green. Remove and immediately plunge into ice water to stop cooking and set color. Cut beans in half lengthwise. (Now’s a good time to make the dressing, too.)

Combine greens, sweet potatoes, haricot verts, cranberries and walnuts in a large serving bowl. Toss with dressing to taste. Enjoy!

Maple-Mustard Vinaigrette:

• 1/2 cup extra virgin olive oil
• 1/3 cup apple cider vinegar
• 2 T maple syrup
• 1 T spicy mustard
• 1 tsp sea salt
• freshly ground black pepper

Combine vinegar, maple syrup, mustard and salt/pepper in a medium bowl. Whisk in olive oil. Adjust for seasoning. (Alternatively, shake ingredients together in a jar.) Store for up a week in the fridge.