Fruity Harvest Salad

Toast The Pecans

1. Preheat oven to 350 degrees.
2. In a greased oven-safe skillet, scatter pecans in a single layer.
3. Bake pecans in oven for 15 minutes, checking on them after about 7 minutes, until well toasted and fragrant.
4. Allow to cool before adding to salad.

Make the Salad

1. Preheat oven to 425 degrees.
2. On a greased baking sheet, place the sweet potatoes and butternut squash, then sprinkle with salt and toss with olive oil.
3. Roast the sweet potatoes and butternut squash for 20 to 30 minutes, until soft with slightly crispy corners.
4. Remove from oven and allow to cool.
5. In a large salad bowl, gently combine sweet potatoes, butternut squash, salt, olive oil, baby spinach, pecans, apple slices, pear slices and feta, being careful not to bruise the pears.

The Dressing

1. In a high-speed blender, combine olive oil, cranberries, apple cider vinegar, honey, cinnamon and salt, and pulse for about 60 seconds, until mixture is creamy and smooth.
2. Pour over salad until lightly dressed, and serve.