Harvest Salad With Cinnamon Cranberry Vinaigrette

Ingredients

• 2 cups sweet potatoes, scrubbed and chopped (peeled, if desired)
• 1 butternut squash, peeled and chopped (about 2 1⁄2 cups)
• 1 pinch sea or Himalayan pink salt
• 2 tablespoons olive oil
• 7-8 cups packed baby spinach (or a baby spinach and arugula combo, if desired)
• 1 cup apple slices (any mild, sweet variety)
• 1 cup pear slices (any variety)
• 1/2 cup toasted pecans (*see directions for toasting)
• 1/2 cup feta cheese
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• 1/2 cup olive oil
• 1/3 cup cranberries, fresh or frozen (if frozen, defrost until soft)
• 3 tablespoons apple cider vinegar
• 1 tablespoon honey
• 1/2 teaspoon Simply Organic® Cinnamon
• 1 pinch salt