Sweet Potato Harvest Salad

This salad has all of the warmth, sweetness, and crunch in a salad to keep you wanting more! This dish goes well in a lunchbox with a sandwich or pairs perfectly with a grilled chicken breast. This salad is kid-tested and mom-approved!

Makes

4 cups

Ingredients

• 4 cups sweet potatoes, diced (about 2-3 sweet potatoes)
• 1 cup red apple, diced
• 1/4 cup pomegranate seeds
• 4 tablespoons unsalted pumpkin seeds (pepitas)
• 1 tablespoon apple cider vinegar
• 2 1/2 teaspoons extra virgin olive oil
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper

Directions

1. Wash hands with soap and water.
2. Preheat oven to 400 °F.
3. Drizzle diced sweet potatoes with 1 teaspoon of olive oil and roast in the oven on a baking sheet for 10 minutes.
4. Once sweet potatoes are cooked, remove from the oven and allow them to cool.
5. In a large mixing bowl, combine the sweet potato, apples, pomegranate seeds, and pepitas.
6. Whisk the remaining 1/2 tablespoon of olive oil, apple cider vinegar, salt, and pepper in a separate bowl.
7. Once mixed, add to sweet potato mixture and toss until the salad is lightly coated.

Notes

Learn more about: Sweet Potatoes Apples