Sweet Potato and Baby Greens Salad

Ingredients
4 ounces baby spinach
4 ounces baby greens
2 medium-sized sweet potatoes, scrubbed and cut into 1/2-inch pieces
1/2 red onion, quartered
1 tablespoon olive oil, divided
1/4 teaspoon sea salt
1/4 teaspoon freshly ground black pepper


Dressing:
1 tablespoon balsamic vinegar
1 tablespoon maple syrup
1 tablespoon dijon mustard
3 tablespoons olive oil
1/4 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
1 shallot clove, minced
1/2 lemon, juiced
2 ounces pecan pieces


Directions
Preheat oven to 400 degrees Fahrenheit.
Rinse and pat dry spinach and baby greens.
Combine potato and onion pieces in mixing bowl. Add olive oil and turn until sections are evenly coated. Place sections on large baking sheet. Season with salt and pepper. Bake for 25 to 30 minutes, or until potatoes are golden and tender. Remove from heat.
Meanwhile, combine vinegar, maple syrup and mustard. Add oil. 
Whisk until dressing is thick. Add remaining ingredients. Stir and let stand for 15 minutes to allow flavors to fuse.
Layer greens and veggies in shallow serving bowl. Drizzle with dressing and toss pecans over top.
Serves 4