Roasted Sweet Potato and Kale Salad

Maple-Dijon Dressing

• 1/4 cup olive oil
• 2 tablespoons cider vinegar
• 1 tablespoon pure maple syrup
• 2 teaspoons Dijon mustard
• 2 garlic cloves, finely chopped (1 teaspoon)
• 1/8 teaspoon salt
• 1/8 teaspoon coarse ground black pepper

Salad

• 2 medium dark-orange sweet potatoes, peeled, cut into 1-inch cubes (about 1 lb)
• 1 medium red onion, cut into 1/2-inch slices
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon coarse ground black pepper
• 1 package (5 oz) baby kale, stems removed (6 cups)
• 1 medium ripe pear, cut vertically into quarters, seeds removed and sliced lengthwise into 1/4-inch slices
• 1/2 cup dried cherries
• 1/2 cup coarsely chopped pecans, toasted (page xx)
• 1/3 cup crumbled blue cheese