In a salad shaker, or mason jar, add in your salad dressing ingredients. Shake them up until everything is emulsified. This can be made a few days ahead of time, and stored in your fridge for up to 7 days.

ROASTED SWEET POTATOES:

1. Wash and peel your 1-2 sweet potatoes, depending on how big they are.
2. Chop them into bite sized pieces, then toss with 1 tablespoon of olive oil, and 1/2 teaspoon of salt and 1/2 teaspoon of pepper.
3. Roast these on a half sheet pan at 425 degrees for about 25-30 minutes, turning occasionally.
4. Let these cool completely, storing to use later, or add to the salad right away for a warm salad.

SALAD ASSEMBLY:

1. In a large serving bowl, big enough to toss everything together, add in your chopped lettuce.
2. Top with the remaining ingredients. You can add these in an “aesthetic” way, or add them all in, and toss with the dressing.
3. I like to add them into little “pie pieces” and then bring the whole to the table. Shake the dressing at the table, and pour over for a dramatic presentation.