1 small sweet potato, peeled and cut into one inch pieces (about 1 ½ cups)
4 tablespoons extra virgin olive oil, divided
2 tablespoons apple cider vinegar
1 tablespoon pure maple syrup
1 small apple, peeled, cored and julienned
4 ounces PEPPERGREENS
3 tablespoons dried cranberries
3 tablespoons pumpkin seeds
salt and pepper, to taste
to roast the sweet potato, preheat the oven to 400 degrees F. in a large bowl, toss the sweet potato and 1 tablespoon olive oil. season with salt and pepper. arrange the sweet potato on a baking sheet in a single layer. roast for 25 minutes or until potato is tender. remove from oven and cool slightly.
in a large bowl, whisk together 1 tablespoon olive oil, apple cider vinegar and maple syrup to make vinaigrette; set aside.
in a large skillet over medium-high heat, heat the remaining 2 tablespoons olive oil. add the apple and sauté for 3 minutes, or until softened. add the PEPPERGREENS and cranberries and sauté until the greens are wilted, about 3 minutes. transfer to the bowl with the vinaigrette. toss well to combine. gently fold in sweet potatoes and pumpkin seeds. serve immediately.