Ingredients: - 
2 medium or 3 small Kumera, peeled
1 Tbsp olive oil
1/2 Tbsp maple syrup
1/2 tsp sea salt
1/4 tsp black pepper
Mixed salad greens (lettuce)
¼ cup dried cranberries
¼ cup feta cheese, crumbled – optional  
Dressing Ingredients:- :
3 Tbsp apple cider vinegar
1 Tbsp maple syrup
1 Tbsp dijon mustard
1 garlic clove, finely minced
1/3 cup olive oil
1/2 tsp sea salt
1/8 tsp black pepper, freshly ground  
METHOD: - 
Preheat oven to 220°C, line a baking tray with baking paper.
Peel and dice sweet potatoes into 1/2” thick pieces and transfer them to a mixing bowl. Drizzle with olive oil, maple syrup, sea salt, and black pepper and toss to combine.
Spread kumeras out onto the prepared baking paper. Bake at 220°C for 30 minutes, flipping the sweet potatoes after 20 minutes to promote even roasting. Remove from the oven and let cool while preparing the salad - 
How to Make Salad Dressing: - 
In a small bowl or mason jar, combine all of the ingredients for the salad dressing in the order they are listed and thoroughly whisk together until well combined. You may need to re-whisk before dressing the salad since the dressing can separate as it sits - 
To serve, toss the kumera, salad greens and salad dressing together in a bowl, add dried cranberries and crumble feta cheese over the top.