Roasted Veggie & Fig Salad with Maple Balsamic Dressing

This is a new salad I’ve been tweaking and I think it’s just about perfect…see what you think.

 

Salad:

1 yam, peeled and cut into 1/2 inch cubes

1 large sweet onion, halved and sliced into 1/2 inch ribbons

1 T. olive oil

1/2 t. salt

1/4 t. ground black pepper

8 cups mixed greens

1 c crumbled feta cheese (could substitute goat cheese Shelby;)

1/2 c walnuts, chopped

4 dried figs, sliced

4 dried apricots, sliced

 

Dressing:

1/4 c. olive oil

2 T balsamic vinegar

1 T lemon juice

1 T mustard (any kind you want)

1 clove garlic, minced

2 t maple syrup

1/4 t salt

pepper to taste

 

Pre-heat oven to 400 F.  Toss veggies with olive oil, salt and pepper.  Roast for 35 minutes. Meanwhile prepare remaining ingredients.

 

Whisk together all dressing ingredients in a small bowl or shake in a glass jar.  Set aside.

In a large bowl, toss the greens with 3/4 of the dressing. Divide evenly between 4 bowls.  Top with roasted veggies, walnuts, cheese and fruit.  Drizzle each bowl with remaining dressing.

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