10
cups of a mix of Spring Greens, Spinach and/or Arugula
1 apple (cored
and sliced thinly)
1/2 cup crumbled blue cheese or goat cheese
1/2 cup whole
pecans, toasted (400 degrees for 10 minutes on a sheet pan) sunflower seeds
or pepitas work too
1/2 cup cooked,
crumbled bacon
1-2
roasted cubed sweet potatoes
¼ teaspoon ground
cinnamon
⅛ teaspoon cayenne
Kosher salt and
black pepper
½
cup pomegranate seeds
Dressing
Ingredients
1/4 cup apple
cider vinegar
1/2 cup light
olive oil
2 tablespoons maple
syrup
1 tablespoon dijon
mustard
1 tablespoon lemon
juice about half a lemon
1/2 teaspoon salt
1/4 teaspoon pepper
Directions
Preheat oven to 400 degrees.
Cube and peel sweet potatoes.
Whisk together 1 tablespoon olive oil, cinnamon, cayenne, salt and pepper then toss with the sweet potatoes
Spread on baking sheet. Roast for 20-30 minutes or until soft and slightly brown on the edges. Cool.
In large salad bowl, add greens, blue cheese, sliced apple, pecans, bacon and chilled sweet potatoes.
In a mason jar, shake well. Toss the salad with dressing right before serving. Start with a 1/4 cup and add more dressing as desired. You will not need all of it!
