Fresh Fall Salad

Salad Ingredients

1 sweet potato, diced into ½ inch cubes

Himalayan sea salt and ground pepper

1 (5 oz) package of greens: such as arugula, spinach, baby kale or a mixture of greens

1 avocado, peeled and sliced

½ onion, sliced

1/3 cup mozzarella pearls

1/8 cup slivered almonds, lightly toasted

1/8 cup blueberries (optional)

Dressing Ingredients

2 tbsp olive oil

1 tbsp red wine vinegar

1 tsp Dijon mustard

½ tsp garlic powder

Himalayan Sea salt

Black pepper

Directions

1. Whisk to combine vinaigrette dressing ingredients together in a small bowl.
2. Roast the diced sweet potatoes by preheating oven to 400ºF and spread out on a parchment lined baking sheet. Lightly spray with avocado oil on top and season with salt and pepper. Bake for about 30 minutes until the sweet potatoes are lightly browned on the edges.
3. Add the baked sweet potatoes to a large serving bowl, then add the greens, diced avocado, onion, mozzarella pearls, almonds, and blueberries (if desired). Have dressing ready to go on the side. Enjoy!

Salad:

Nutritional info per serving: serves 4

Calories: 173

Protein: 6 g

Fat: 11 g

Carbs: 14 g

Dressing:

Nutritional info per serving: serves 4

Calories: 132

Protein: 3 g

Fat: 8 g

Carbs: 18 g