Roasted Sweet Potato and Spinach Salad with Maple-Mustard Dressing

Makes 8 servings

3 sweet potatoes (about 1 1/2 pounds) scrubbed and cut into 1-inch chunks

1 red onion, peeled and cut into 1-inch chunks

1 tablespoon olive oil

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

4 ounces fresh spinach leaves (about 4 cups)

1/2 cup chopped pecans, toasted

Dressing:

1 tablespoon balsamic vinegar

1 tablespoon pure maple syrup

1 tablespoon whole-grain mustard

3 tablespoons extra-virgin olive oil

1/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

Preheat oven to 400°F. Place sweet potato and onion chunks on a large, rimmed baking sheet. Drizzle with 1 tablespoon olive oil and season with salt and pepper. Bake for 25 minutes until golden and tender.  Meanwhile, for the dressing, combine the vinegar, maple syrup, and mustard. Whisk in 3 tablespoons olive oil until the dressing is thick.  Layer the spinach and warm or room temperature sweet potatoes in a large shallow bowl. Drizzle with the dressing and scatter the pecans over top.