Add 1 ½ Tbsp olive oil and sprinkle with salt and pepper to taste.
Toss so the sweet potatoes are well coated with oil and spread on a foil lined baking sheet.
Roast at 400 degrees F for 25 minutes.
Remove from oven and allow to cool.
Meanwhile chop yellow squash, red bell pepper and green onions, and toast pecans in a hot skillet.
In a large bowl add the dressing ingredients: 2 Tbsp extra virgin olive oil, 2 Tbsp white wine vinegar, 1 tsp Dijon mustard, 1 tsp maple syrup, ½ tsp salt and freshly ground black pepper to taste. Whisk to mix.
Add sweet potatoes, squash, bell pepper, green onions and pecans and toss until well mixed and coated with the dressing.
Recipe by Savory Nature at http://savorynature.com/2015/08/27/sweet-potato-squash-salad/