Roasted Sweet Potato & Beet Salad with Rosemary & Strawberry Pepper Jelly Vinaigrette

 Ingredients for the Salad:

2 sweet potatoes, peeled and diced

2 beets, peeled and diced

4 tsp Ras el Hanout blend, divided

2 Tbl maple syrup, divided

4 Tbl Roasted Garlic Avocado Oil, divided

6 cups salad mix

¼ cup shaved red onion

½ cup crumbled feta

¼ cups roasted pecans

Strawberry Pepper Jelly Vinaigrette (recipe follows)

 Directions for the Salad:

Preheat oven to 375 degrees. In two separate bowls, toss the sweet potatoes and beets with the Ras el Hanout, maple syrup and Roasted Garlic Avocado Oil. Line two sheet pans with parchment. Spread the beets on one sheet pan and the sweet potatoes on the other. Roast for 15-25 minutes, until tender crisp and golden brown.

Place the salad mix and red onion in a large bowl and drizzle with the vinaigrette. Toss to combine. Toss the roasted root vegetables with a bit of the vinaigrette and place on top of the salad. Crumble feta and roasted over the top. Drizzle with more dressing.

Rosemary & Strawberry Pepper Jelly Vinaigrette

 Ingredients for the Vinaigrette:

1/2 cup Champagne Pear Balsamic

½ shallot, minced

1 tsp very finely minced fresh rosemary

1 tsp Creole mustard

¼ cup Strawberry Pepper Jelly

2/3 cup Rosemary Extra Virgin Olive OIl

Sel Gris & Freshly ground black pepper to taste

Directions for the Vinaigrette:

In a bowl, whisk together the Champagne Pear Balsamic, shallot, minced rosemary, mustard and Strawberry Pepper Jelly. Drizzle in the Rosemary Extra Virgin Olive Oil while whisking continuously. Taste and adjust with salt and pepper.