Pre heat oven to 400F. Once heated add in your sliced sweet potato and carrot. Roast for 30min or until all veg is nice and soft. Remove from oven and allow to cool completely.
In a frying pan over medium heat, add 1.2 cup of pecans and toast until browned, about 2-3 min. Remove from heat and add 1 tbsp of maple syrup. Toss well making sure to evenly coat each pecan.
In a large mason jar, add dijon mustard, minced garlic, lemon juice and zest, apple cider, maple syrup , chopped thyme, salt, pepper and 1 cup of olive oil. Shake well until fully combined.
In a large bowl, add all ingredients, coat in dressing and serve.
