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 
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!