# What You'll Need:
→ Vegetables
01 - 2 medium carrots, peeled and sliced into 1/2-inch rounds
02 - 1 large sweet potato, peeled and cut into 1/2-inch cubes
→ Seasonings and Oil
03 - 2 tablespoons olive oil
04 - 1/2 teaspoon kosher salt
05 - 1/4 teaspoon freshly ground black pepper
→ Salad Base
06 - 3 cups mixed salad greens
07 - 1/3 cup crumbled feta cheese
08 - 1/4 cup toasted pecans
→ Honey Dijon Dressing
09 - 2 tablespoons Dijon mustard
10 - 1 tablespoon honey
11 - 2 tablespoons apple cider vinegar
12 - 3 tablespoons extra virgin olive oil
13 - 1/8 teaspoon kosher salt
14 - Pinch freshly ground black pepper
# Directions:
01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper.
02 - Arrange sliced carrots and sweet potato cubes on the prepared baking sheet. Drizzle with olive oil, then sprinkle with salt and pepper. Toss well to coat evenly.
03 - Roast in preheated oven for 25 to 30 minutes, flipping once halfway through, until vegetables are golden and tender.
04 - In a small bowl, whisk together Dijon mustard, honey, apple cider vinegar, extra virgin olive oil, salt, and black pepper until fully emulsified.
05 - Place mixed salad greens in a large serving bowl. Top with roasted carrots and sweet potato. Add crumbled feta and toasted pecans.
06 - Drizzle Honey Dijon dressing over salad components. Toss gently to combine and serve immediately.
