Harvest Salad With Cinnamon Cranberry Vinaigrette

Directions

1. Preheat oven to 350 degrees.
2. In a greased oven-safe skillet, scatter pecans in a single layer.
3. Bake pecans for 15 minutes until well toasted and fragrant, checking and turning them after about 7 minutes. Allow to cool before adding to salad.

1. Preheat oven to 425 degrees.
2. On a greased baking sheet, place sweet potatoes and butternut squash, then sprinkle with salt and toss with olive oil.
3. Roast sweet potatoes and squash for 20 to 30 minutes, until soft with slightly crispy corners.
4. Remove from oven and allow to cool.
5. In a large salad bowl, gently combine sweet potatoes, butternut squash, salt, olive oil, baby spinach, pecans, apple slices, pear slices and feta, being careful not to bruise the pears.

1. In a high-speed blender, combine olive oil, cranberries, apple cider vinegar, honey, cinnamon and salt, and pulse for about 60 seconds, until mixture is creamy and smooth.
2. Pour over salad until lightly dressed, and serve.

1. For a savory-sweet flavor, substitute Gorgonzola cheese for the feta. Substitute red or white wine vinegar for the apple cider vinegar, if desired.
2. Store any leftover dressing in an air-tight container in the refrigerator for up to 7 days.