Hearty Vegan Fall Salad Recipe by Jesse Lane Lee

Ingredients

• 2 sweet potatoes, diced 4 cups
• 1/4 cup coconut oil
• 1/2 tsp cinnamon
• 1 tsp salt
• 1 tsp pepper
• 8 cup shredded Romain lettuce
• 2 cups cooked black beans
• 2 cups cooked quinoa
• 1 cup dried cranberries
• 1 cup raw almonds, chopped
• 2 tbsp apple cider vinegar
• 1.5 tbsp maple syrup
• 2 tbsp olive oil
• 1 tbsp Dijon mustard