Place all dressing ingredients in a glass jar with a lid. Place lid on and shake vigorously until everything is well combined.
3 tablespoons olive oil, 1 tablespoon white wine vinegar, 1 tablespoon maple syrup, 1 teaspoon garlic, 1 teaspoon dijon mustard, ⅛ teaspoon salt
Salad
Peel and cut the sweet potato into evenly sized pieces
1 sweet potato
Cover with a bit of olive oil
2 tablespoons olive oil
Place on a baking sheet lined with parchment paper and bake in a preheated 400° oven for 30-35 minutes
Once potatoes are cooked through and slightly browned, remove from oven and let cool
Toast pecans in a saute pan over medium low heat. Heat just until fragrant, 2-3 minutes. Remove from pan and allow to cool.
2 tablespoons pecans
Place greens, sliced onion, quinoa and about 1 cup of the cooled sweet potatoes in a bowl
4 cups baby greens, ¼ cup red onion, ¼ cup quinoa
Pour dressing over salad and gently toss to coat
Add pecans and serve
Notes
Make certain sweet potatoes are cooled so they don't wilt the greens
If you're not certain how to cook quinoa, check out this post - How to cook Quinoa
Add dressing just before serving
If making ahead of time, store ingredients in separate containers and then combine just before serving
You will most likely have leftover roasted sweet potatoes, depending on the size of your potato. Use for breakfast with fried eggs, reheat and serve as a side dish, or make this salad again and use up the leftover potatoes!
Variations and Substitutions
Use your favorite type of lettuce green - use all spinach, kale or romaine lettuce