An Autumn / Fall hug in a bowl, this easy salad can be made ahead for Thanksgiving and Christmas meals
Preheat the oven to gas mark 7
Peel and dice the sweet potatoes. toss in the maple syrup and roast for 25 minutes, turning once.
Heat a small frying pan or skillet and toss the pecan nuts for a few seconds to toast. Place in your serving bowl.
Peel, core and dice the apple and add it to your serving bowl.
Weigh and dice the cheese and measure out the cranberries. Add them to the serving bowl.
When the sweet potato chunks are cooked add them to the serving bowl or dish and mix all ingredients together. Add a final drizzle of maple syrup.