Preheat your oven to 400 degrees F and line a cookie sheet with parchment paper. Chop the sweet potato into small pieces and place onto the parchment paper. Sprinkle potatoes with salt, pepper, garlic powder, paprika, thyme and olive oil. Toss until well combined. Bake in the oven for 10-12 minutes until soft, golden and cooked through. I like to toss mine halfway through.
While the potato is roasting, thinly slice the radishes and apple with a pairing knife or mandoline. Set aside.
Once the potato is finished roasted. Combine all of the salad ingredients into a large bowl and gently toss together until everything is well distributed. Drizzle with Pumpkin Dressing (or dressing of choice) when ready to serve.
Dressing Tip: I recommend adding the pumpkin salad dressing right before serving. This lets everyone add the amount of dressing they wish and the greens will stay crisp and not soggy. Dressing Option: Another great option for dressing this salad is my Balsamic Vinaigrette Dressing.Storing Leftovers: You can store the undressed salad in an airtight container in the fridge for up to 2 days. When ready to serve add dressing and toss.Serving Note: The serving information is for 4 large salads. The recipe will yield about 8 side salads. The nutritional information does not contain the calorie information for the Maple Pumpkin Dressing.