Winter Salad with Sweet Potatoes, Persimmon, Pomegranate,
+ Cranberry Vinaigrette
4 cups spinach mix OR mixed greens
1 teaspoon coconut oil
1 medium sweet potato, sliced into 1/4 inch rounds
2 persimmons, peeled and chopped into 1/2 inch wedges
1/4 cup pomegranate arils
1/4 cup pepitas (pumpkin seeds)
3/4 cup fresh cranberries
1/2 cup olive oil
1/4 cup sweet white onion, roughly chopped
1 tablespoon champagne OR apple cider vinegar
1 tablespoon maple syrup OR agave nectar
1 teaspoon freshly chopped thyme
1/2 teaspoon salt
1/4 teaspoon ground pepper
Preheat oven to 375 degrees.
Wash spinach and arrange on a serving plate or in a large bowl.
Slice sweet potato rounds, arrange onto a lined baking sheet and drizzle with the coconut oil. Add a sprinkle of salt + pepper, if you like. Roast them for 20-25 minutes, flipping about halfway through.
While the sweet potato roasts, prepare the persimmons, pomegranate arils, and pepitas and set aside.
When the sweet potato is finished, dress the greens with the sweet potato slices, persimmon wedges, pom arils, and pepitas.
To prepare the vinaigrette, simply combine all of the ingredients in a food processor or high speed blender until dressing comes together. Adjust to your tastes as needed.
Toss the salad in the vinaigrette or drizzle it over the top, serve, and enjoy!
Serves 2-4, depending on portion size.
Another easily customized dish. Don't have sweet potatoes? Use squash! Don't have pumpkin seeds? Try sunflower seeds or dried cranberries. The must make here is really that tangy, fall-friendly vinaigrette - it tastes great!