This salad is great as a side dish for any fall or holiday meal!
Ingredients
4 large potato
Sweet potato
(peeled & cut into 1-inch cubes)
1 tbsp
Coconut oil
(melted)
1 pinch
Salt and pepper
(to taste)
1 cup seeds
Pomegranate seeds
1/2 cup
Pumpkin seeds (pepitas)
1/2 cup
Goat cheese, semi-soft
(optional)
2 tbsp
Pomegranate juice, unsweetened
(for dressing)
2 tbsp
Apple cider vinegar
(for dressing)
1 tbsp
Honey, raw
(for dressing)
2 tbsp
Extra virgin olive oil
(for dressing)
1 tsp
Liquid omega3 oil, Genuine Health
(orange flavour; for dressing)
1 pinch
Salt and pepper
(to taste; for dressing)
Instructions
Preheat the oven to 400°F (205oC. Place the sweet potatoes on a large baking sheet. Drizzle with coconut oil and toss until sweet potatoes are well coated. Season with salt and pepper. Roast for 20-30 minutes, stirring occasionally, or until sweet potatoes are tender. Remove from oven.
In a large bowl toss sweet potatoes, pomegranate seeds, pumpkin seeds, and the optional goat cheese.
In a small mason jar, add pomegranate juice, apple cider vinegar, raw honey, olive oil, omega3 + joy oil, salt, and pepper. Shake until combined.
Place a generous handful of organic greens on a plate, top with your sweet potato salad, and drizzle with dressing. Gently toss and serve!
