Cinnamon Roasted Sweet Potato and Apple Salad with Honey Vinaigrette Chicken

I have always been a sweet potato fan.  More specifically if they were served in the form of pie or french fries!  Needless to say, I have been looking for a healthier alternative to prepare for dinner.  I came across this recipe and it has been a crowd pleaser!  I have served this 3 different occasions and everyone has loved it!  It is such a hearty salad (even the men agreed) and it's just so pretty to look at!

Roasted Sweet Potato and Apple Salad with Honey Vinaigrette Chicken
(adapted from Sweet Treats & More)

Serves 4

• 4 cups spring mix or romaine lettuce
• 1 medium sized sweet potato
• 1 large red apple
• 1/2 tsp cinnamon
• pinch (or two) or sugar
• PAM Olive Oil spray
• 2 chicken breasts, thawed (or four chicken tenders), OR substitute 1 cup Quinoa to make this meal vegetarian friendly
• 1/4 cup reduced-fat Feta Cheese
• 1/4 cup candied pecans
• 1/4 cup dried cranberries

Honey Vinaigrette (in place  of Caramel Vinaigrette):

• 1/4 cup balsamic vinegar
• 1/4 cup extra virgin Olive Oil
• 1 tsp ground mustard
• 1 1/2 tbsp honey

1. Whisk together balsamic vinegar, oil, ground mustard and honey.
2. If using Chicken: Place chicken tenders in a large zip lock bag and put 3/4 of the vinaigrette over the chicken.  Let marinate for 1-2 hours. 
   If using Quinoa: Make one cup of Quinoa and set aside.
3. Preheat oven to 425
4. Peel and cut the sweet potato and apple into slices or chunks.  Place slices in a bowl and generously spray Pam with Olive Oil over the top.  Toss to coat.  Sprinkle cinnamon and sugar in and toss until evenly coated.  Use additional Pam spray as necessary
5. Spread the potatoes and apples in a single layer on baking sheet and roast for 20-25 minutes until tender (tossing halfway through)
6. If using chicken: Cook chicken over medium heat until cooked through.  Cut into chunks or shred.
   If using Quinoa: toss quinoa with sweet potatoes and apples 
7. Lay chicken or quinoa, potatoes, apples over a bed of lettuce.  Sprinkle with reduced fat feta cheese, pecans, and cranberries.  Drizzle remaining Honey Vinaigrette.