AUTUMN HARVEST SALAD

Fresh, seasonal and simply delicious! Gluten-free / Vegetarian.

Thanksgiving is right around the corner, and this is the perfect autumn side salad to bring to any dinner party. You can also enjoy it as a quick weeknight dinner with a protein of your choice. Incorporating seasonal produce (sweet potato, persimmon, pomegranate), this fall salad is packed with healthy good-for-you nutrients and will become your new favorite. Serve fresh.

Prep time 15 minutes / Cook time: 60 minutes / Serves: 3-4 servings

SALAD INGREDIENTS:

• 1 bunch of kale (3-4 cups)

• 1/4 cup sliced red onions

• 1 sweet potato (baked and sliced into wedges)

• 1/2 cup baked chickpeas

• 1/3 cup of caramelized walnuts

• 2 tablespoons sun-dried tomatoes

• 2 tablespoons of pomegranate seeds

• 1 avocado sliced

• 1/2 persimmon sliced

• Crumbled parmesan to taste

• Salt and pepper to taste

HONEY APPLE CIDER VINAIGRETTE INGREDIENTS:

• 1/3 cup apple cider vinegar

• 1/3 cup olive oil

• 1 tablespoon lemon juice

• 2 teaspoons honey

• 1 teaspoon dijon mustard

• 1/2 teaspoon of salt

• 1/2 teaspoon of pepper

• 1/2 teaspoon of oregano

• 1 garlic clove minced

INSTRUCTIONS:

1. Preheat your oven to 425F.

2. Prep and bake sweet potatoes, chickpeas,

3. Wash and chop kale, massage with a little bit of olive oil, salt and lemon juice.

4. In a medium size salad bowl, add red onions, sweet potatoes, chickpeas, sun-dried tomatoes, pomegranate seeds, walnuts, avocado, parmesan cheese.

5. Drizzle with homemade honey apple cider vinaigrette

6. Serve fresh and warm! Enjoy.

BAKED SWEET POTATOES

In a small bowl, combine olive or avocado oil, maple syrup, cinnamon, cayenne, and salt; stir with a whisk. Arrange sweet potatoes on a baking sheet and pour maple mixture overtop; toss until cubes are well-coated. Bake for 25 to 30 minutes, tossing once halfway through, until tender and caramelized.

BAKED CHICKPEAS

Mix 1 15-ounce can chickpeas (rinsed, drained and thoroughly dried), 1 tablespoon of avocado oil, 1/2 teaspoon of salt, 1/2 teaspoon of paprika, 1/2 teaspoon of garlic powder, 1/2 teaspoon of turmeric. Bake for 40 minutes at 425F.

CARAMELIZED WALNUTS

Melt 1 tablespoon of butter in a saucepan, then add 1 tablespoon of sugar. Let slowly dissolve. Add in walnuts, stir until sugar dissolves. Cook for about 5-10 minutes, until golden brown. Serve warm.

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Michaela xo