Ingredients

For the salad:
2 sweet potatoes
1 small red onion
2 tablespoons extra virgin olive oil, or avocado oil
sea salt, to taste
ground black pepper, to taste
2 pears, or apples
1/2 cup pecans, or walnuts
1 pound cooked chicken
12 ounces baby spinach, or salad greens of choice
1/2 cup dried cranberries

For the dressing:
1 orange
1/2 lemon
1 tablespoon minced garlic
1 1/2 teaspoons fresh thyme
1 teaspoon Dijon mustard, or yellow mustard
sea salt, to taste
ground black pepper, to taste
1/3 cup avocado oil

How To Prepare

1.Preheat oven to 400F. Peel and cube sweet potatoes. Peel and thinly slice onion.

2.Place sweet potato and onion on a large rimmed baking sheet and toss with oil. Bake for 20-25 minutes, stirring once or twice, until tender and slightly caramelized.

3.Remove from oven, season to taste with salt and pepper, and allow to cool slightly.

4.While the sweet potatoes are roasting, core and thinly slice pears. Chop walnuts. Slice chicken breast.

5.Divide all salad ingredients evenly amongst plates or salad bowls.

6.For the dressing: Zest 1/4 of the orange and juice all of it. Juice the lemon.

7.Add all ingredients to a small food processor or blender and blend until well combined. Alternatively, you can whisk all ingredients together.

8.Drizzle vinaigrette over the top of each salad, setting aside any extra for another use. Toss to combine, and serve.