Rainbow Salad

Serves 6

Experiment with other veggies!

Sweet Potato

1 medium sweet potato, cut into cubes

2 tablespoons avocado oil

1 tablespoon fresh thyme

Vegetables

1 large head romaine lettuce, shredded

2 cups baby spinach

2 cups red cabbage, thinly shredded

1 small yellow bell pepper, diced

1 cup carrots, thinly sliced

1⁄2 cup red onions, thinly sliced

10 cherry tomatoes, halved

1 small avocado, sliced

1⁄4 cup raw pecans, chopped

1⁄4 cup fresh mint, thinly sliced

1⁄4 cup fresh basil, thinly sliced

Blueberry Vinaigrette

1 cup fresh blueberries

1 teaspoon minced garlic

1⁄2 tablespoon Dijon mustard

1 lemon, juiced (about 4 teaspoons)

1⁄4 cup apple cider vinegar

1⁄2 teaspoon sea salt

1⁄4 cup olive oil

1⁄8-1⁄4 cup water (depending on desired consistency)

1. Preheat the oven to 425°F. In a large bowl, toss the cubed sweet potatoes with the avocado oil and fresh thyme. Place them on a parchment paper lined baking sheet in a single layer.

2. Roast the sweet potatoes for 20-30 minutes, tossing them around to get them evenly crisp. Remove from the oven once golden and crispy.

3. Prepare all the salad components and add to a large bowl.

4. For the blueberry vinaigrette, add all of the ingredients into a high-speed blender and blend until smooth.

5. Top the salad with the crispy sweet potatoes and enjoy!