For Candied Pecans

• 4 tbsp brown sugar
• 2 tsp ground ginger
• 1 tsp cinnamon
• ½ tsp allspice
• ½ tsp cloves
• 4 tbsp orange juice
• 1 cup pecans

For the Salad

• 3 sweet potatoes, peeled and diced
• 3 scallion greens, chopped
• ¼ cup dried cranberries
• 3 tbsp White Balsamic Vinaigrette (see below)
• ¼ cup candied pecans

For White Balsamic Vinaigrette

• 3 tbsp white balsamic vinegar
• ½ cup olive oil
• salt & pepper

For Candied Pecans

1. Preheat oven to 350º
2. In a bowl, whisk together orange juice, brown sugar, ground ginger, cinnamon, allspice and cloves
3. Fold in the pecans. Spread onto a parchment-lined baking sheet 
4. Bake 10 minutes and allow to cool completely

Make Dressing

1. Add the vinegar to a medium sized bowl and slowly whisk in the olive oil. Season with salt & pepper and set aside

Assemble Salad

1. Bring a pot of salted water to a boil. Add diced sweet potatoes and cook about 5 minutes, or until tender
2. Drain potatoes completely and spread on a sheet tray and allow to cool slightly (so that they are just a little warm)
3. Add scallions, cranberries and 3 tbsp of the vinaigrette. Toss and top with candied pecans