Directions

  1. Peel and cube sweet potato; season with salt and pepper, to taste.
  2. Combine salad blend, garden vegetables from pouch, pecans and cranberries in large bowl. Toss with 6 tablespoons Maple Vinaigrette. Arrange on serving platter.

  3. Top with sweet potato and brie cheese; season with pepper, to taste.

Maple-Vinaigrette: Whisk together 1/3 cup apple cider vinegar, 3 tablespoons maple syrup, 2 tablespoons canola oil, 1 shallot, finely chopped, 1/4 teaspoon ground ginger, pinch of crushed red pepper and pinch of salt until blended. Makes about 1/2 cup.