A delicious, hearty salad that can be made all year.
Place prepped carrots and and sweet potatoes on cookie sheet, drizzle with 1 tablespoon olive oil, toss. Sprinkle with sea salt and pepper, toss again. Place in oven for 40-45 minutes, until vegetables are golden brown on edges. While veggies roast prepare pecans and dressing.
Place a small saucepan on medium heat. When pan is hot add butter. When butter is melted add pecans. Cook, frequently tossing with spatula until pecans become fragrant and toasted, usually 4-5 minutes. Add 1 tablespoon maple syrup to pan. Toss so all pecans are lightly coated. Add a pinch of sea salt and remove from heat. Set aside to cool.
Make dressing:
In a small jar with lid, add 1/2 cup olive oil, lemon zest, lemon juice, 2 teaspoons syrup, dijon, apple cider vinegar, mint leaves, a pinch of sea salt, a few turns of freshly ground black pepper. Shake until well combined. Set aside.
In a large bowl or on a platter (I prefer a platter) add lettuce, cooled vegetables and diced apple, break apart pecans and sprinkle as many as you want on the salad. Add goat cheese. Dress salad to your liking and toss. Serve!
Extra dressing can be kept in the fridge for a week. Extra pecans can be kept in a sealed container for a month.