Thanksgiving Salad
1 large sweet potato, diced
1 cup brussel sprouts, halved
2 tbsp olive oil
1 ½ tsp kosher salt
½ tsp black pepper
4-5 oz spring mix or mixed greens
6 oz Reese Quartered Artichoke Hearts, drained
3 tbsp shaved parmesan cheese
For the vinaigrette:
1 tsp dijon mustard
1/2 of a small shallot, minced
¼ tsp kosher salt
¼ tsp black pepper
2 tbsp apple cider vinegar
1/4 cup olive oil