Cooking Instructions
1.
Preheat oven to 350 degrees F (180 degrees C).
2.
In a greased oven-safe skillet, scatter Pecans (1/2 cup) 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.
4.
To make the salad, preheat oven to 425 degrees F (220 degrees C).
5.
On a greased baking sheet, place Sweet Potato (2 cup) and Butternut Squash (2 1/2 cup), then sprinkle with Pink Himalayan Sea Salt (1 pinch) and toss with Olive Oil (1 tablespoon).
6.
Roast sweet potatoes and squash for 20 to 30 minutes, until soft with slightly crispy corners.
7.
Remove from oven and allow to cool.
8.
In a large salad bowl, gently combine sweet potatoes, butternut squash, Pink Himalayan Sea Salt (1 pinch), Olive Oil (1 tablespoon), Fresh Baby Spinach (7 cup), pecans, Apple (1 cup), Pear (1 cup), and Feta Cheese (1/2 cup), being careful not to bruise the pears.
9.
In a high-speed blender, combine Olive Oil (1/2 cup), Fresh Cranberry (1/3 cup), Apple Cider Vinegar (3 tablespoon), Honey (1 tablespoon), Ground Cinnamon (1/2 teaspoon), and Salt (1 pinch), and pulse for about 60 seconds, until mixture is creamy and smooth.
10.
Pour over salad until lightly dressed, and serve.
