A little bit of work in the kitchen is well worth it for this salad!
2 medium sweet potatoes, peeled and thinly sliced
1 Tbsp. extra-virgin olive oil
1 Tbsp. honey
Salt and pepper to taste
8 oz. mesclun salad greens
1 cup dried apricots, snipped
1 cup dried figs
1 bunch scallions (both green and white parts), diced
1 cup Craisins
1 cup unpeeled green apples, cored and diced
1 cup glazed walnuts or pecans
Preheat oven to 450F. Combine oil, honey, and salt and pepper, and coat sweet potatoes with the mixture. Arrange in a single layer in a roasting pan and roast for 30 minutes. Set aside to cool.
Place greens in a large decorative bowl and top with apricots, figs, scallions and Craisins. Place sweet potatoes around outer edge of bowl and sprinkle them with diced apples; sprinkle inner part of bowl with glazed nuts.
*Hint: if preparing in advance, toss diced apples with lemon-lime soda to prevent oxidation.
½ cup canola oil
4 Tbsp. rice vinegar
5 Tbsp. light brown sugar
1 Tbsp. hoisin sauce
1 Tbsp. toasted sesame oil
1 Tbsp. tamari sauce
1 Tbsp. creamy peanut butter
2 cloves garlic
Process ingredients in food processor until smooth (dressing may be prepared one day in advance). Shake well before using.