Sweet Potato and Greens Salad with Maple Mustard Vinaigrette
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
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.