1 1/2cupsroasted beetsI used a mixture of yellow and red
1large baked sweet potatocubed (or 1 large sweet potato, cubed and roasted)
1cupshredded red cabbage
To make the dressing, blend all ingredients in a high speed blender till smooth. Store in an airtight container in the fridge until ready-to-use. The dressing will make 1 1/2 cups, and it will keep for up to 8 days.
To assemble the salad bowls, divide all ingredients evenly among four bowls of plates. Use the greens as the base and then arrange the other ingredients on top. Drizzle with the sweet Dijon vinaigrette, and serve.