Harvest Salad

• servings: 4 servings

Ingredients

5 ounce container of arugula

1 diced sweet potato

2 tablespoons avocado oil

dash of salt and pepper

1 thinly sliced or chopped honey crisp apple

1 thinly sliced or chopped persimmon

1/2 cup pomegranate seeds (from 1 small pomegranate or 1/2 of a large pomegranate)

1/2 cup crumbled feta cheese

1/2 cup toasted or candied pecans

1/3 cup avocado oil

3 tablespoons apple cider vinegar

1 tablespoon lemon juice

1 tablespoon Dijon mustard

1 tablespoon honey or maple syrup

1/2 teaspoon salt

1/4 teaspoon ground black pepper

Directions

For the Salad

Preheat the oven to 425 degrees Fahrenheit.

Toss the sweet potato in avocado oil and a dash of salt and pepper.

Roast on a baking sheet for 15-20 minutes or until golden on the edges.

Once done baking, set sweet potato aside to cool.

In a large serving bowl, add the arugula, honey crisp apple, persimmon, pomegrante seeds, pecans and feta cheese.

Add in the cooled sweet potato to the salad bowl.

For the Honey Dijon Dressing

Whisk together all the ingredients listed and serve on the side. Enjoy!

Nutrition

• Calories: 339 kcal
• Total Fat: 19 g
• Saturated Fat: 3 g
• Unsaturated Fat: 14 g
• Cholesterol: 10 mg
• Sodium: 210 mg
• Total Carbohydrate: 40 g
• Dietary Fiber: 5 g
• Total Sugars: 12 g
• Protein: 8 g