Thanksgiving Salad

Prep Time: 
15 minutes
Cook Time: 
30 minutes

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

Preheat the oven to 400° F and line a sheet pan with parchment paper. Toss diced sweet potatoes and halved brussel sprouts in the 2 tbsp of olive oil and season with salt and pepper. Spread the veggies in an even layer on the prepared pan and roast for 20-25 minutes, until browned and crispy. Let cool.
To make the vinaigrette, whisk together all ingredients until smooth and emulsified.
Place spring mix or mixed greens in a large bowl. Top with sweet potatoes, brussel sprouts, and artichoke hearts. Toss the salad with the vinaigrette and top with shaved parmesan.