For the Dressing

1. In a small bowl, whisk together the balsamic vinegar and apricot preserves until smooth.
2. Can be stored in an airtight container in the refrigerator until ready to use.

For the Salad

1. Preheat oven to 350°F.  Grease a shallow 9×13-inch baking sheet.  Set aside.
2. In a large bowl, coat the sweet potatoes with the tablespoon of olive oil, salt and black pepper.  Transfer to the prepared baking sheet and bake for around 45 minutes, stirring halfway through, until lightly browned.
3. In a shallow 9×13-inch pan, toss the pecans with the brown sugar and 1/4 teaspoon olive oil.  Bake for 10-15 minutes, stirring halfway through, until the sugar has melted and the pecans are toasted.  Cool completely.
4. Place the romaine in a large salad bowl.  Top with the grilled steak, roasted sweet potatoes, candied pecans, hearts of palm, sweetened dried cranberries and green onion.
5. Pour the prepared dressing over the salad.  Toss before serving if desired.
6. Can be made up to two hours in advance  without tossing, tightly covered in the refrigerator, reserving the dressing to pour over the salad just before serving.