Sweet Potato and Greens Salad with Maple Mustard Vinaigrette

Serves 4

Ingredients:

2 large (or 3 medium) sweet potatoes, cut into wedges

2 tablespoons Gil’s California Extra Virgin Olive Oil

1 1/2 teaspoons Big Sur Cowboy Rub

Maple Mustard Vinaigrette:

3 tablespoons Gil’s Maple Balsamic Vinegar

2 tablespoons Gil’s Roasted Garlic Champagne Mustard

3 tablespoons Gil’s California Extra Virgin Olive Oil

4 cups salad greens

1 cup pitted cherries

2 tablespoons pepitas

1/4 cup pecan halves

Instructions:

Preheat oven to 400°F. Place sweet potato wedges on a baking sheet, drizzle with olive oil, and season with cowboy rub. Once the oven has preheated, bake the sweet potatoes for 15-20 minutes or until tender. Remove from the oven and set aside.

Place balsamic, mustard, and olive oil in a medium bowl, whisk to combine the vinaigrette.

Divide salad greens, cherries, pepitas, pecans, and potato wedges between plates. Drizzle with dressing before serving.