Fall fruit and vegetables come together for this flavourful salad with enough vinaigrette to use for more salad or drizzled over roast potatoes for a wonderful side dish option.
Preheat oven to 400ºF (200ºC). Line a baking sheet with parchment paper; set aside.
In a bowl, toss together sweet potatoes, pears, butter, thyme, salt and pepper to coat. Spread onto prepared baking sheet and roast for about 25 minutes or until golden and tender.
Creamy Vinaigrette: Meanwhile, in a bowl, whisk together cream, vinegar, oil, mustard, salt, pepper and sugar. Stir in cheese and herbs; set aside.
Spread salad greens onto a large platter and top with radicchio, if using, croutons, cheese and cranberries if using. Spoon roasted sweet potatoes and pears over top. Spoon Creamy Vinaigrette as desired to serve.
Store any unused vinaigrette covered in refrigerator for up to 1 week. Use the feta cheese for the salad and vinaigrette for a milder version.