Harvest Harmony: Roasted Sweet Potato and Crisp Lettuce Salad Ingredients: - 2 medium sweet potatoes, peeled and diced - 2 tablespoons olive oil - Salt and pepper, to taste - 6 cups mixed lettuce greens (such as romaine, arugula, and spinach) - 1 cup cherry tomatoes, halved - 1/2 cup red onion, thinly sliced - 1/2 cup feta cheese, crumbled - 1/4 cup walnuts or pecans, roughly chopped - 1/4 cup dried cranberries or raisins - 1 tablespoon balsamic vinegar - 1 teaspoon Dijon mustard - 1 tablespoon honey or maple syrup Instructions: 1. Preheat the oven to 400°F (200°C). 2. In a bowl, toss the diced sweet potatoes with olive oil, salt, and pepper until well coated. 3. Spread the sweet potatoes in a single layer on a baking sheet and roast for 25-30 minutes, or until tender and slightly caramelized, flipping halfway through. 4. In a large salad bowl, combine the mixed lettuce greens, cherry tomatoes, red onion, feta cheese, walnuts, and dried cranberries. 5. In a small bowl, whisk together the balsamic vinegar, Dijon mustard, and honey or maple syrup until smooth. 6. Once the sweet potatoes are done roasting, let them cool slightly and then add them to the salad mixture. 7. Drizzle the dressing over the salad and toss gently to combine. Serve immediately. Nutrition (per serving, serves 4): - Calories: 320 - Protein: 8g - Carbohydrates: 35g - Dietary Fiber: 6g - Sugars: 10g - Fat: 15g - Saturated Fat: 3g - Cholesterol: 10mg - Sodium: 200mg - Vitamin A: 160% DV - Vitamin C: 25% DV - Calcium: 15% DV - Iron: 10% DV Enjoy your Harvest Harmony salad as a delicious, nutritious addition to your meal!