Sweet potatoes are a beautiful, staple, tasty autumn vegetable. When you need an alternative recipe this soup season why not think of a salad? This recipe marries the hearty, warm sweet potato and all your favorite pumpkin spice flavors with fruits, nuts, and seeds for a veritable cornucopia on the plate.

Servings: 2-4
Prep Time: 15 minutes
Cook Time: 40 minutes

Ingredients

Salad

1 sweet potato, peeled and cubed
3 tablespoons coconut or olive oil (use code TRAILTOHEALTH for 10% off)
1 teaspoon pumpkin spice
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon sea salt
1 Asian Pear, diced
¼ cup pecan pieces
2 tablespoon sunflower seeds
¼ cup goat cheese, crumbled

Dressing
½ cup olive oil
2 tablespoons maple syrup
¼ cup balsamic fig vinegar (use code TRAILTOHEALTH for 10% off)
2 tablespoons fresh thyme, chopped
2 tablespoons fresh rosemary, chopped
1 teaspoon sea salt

Directions

1. Preheat your oven to 425F and prepare a parchment lined baking sheet.

2. In a small bowl combine the oil with the pumpkin spice, garlic, onion and sea salt. Coat the sweet potatoes with the oil mixture and spread them onto the baking sheet.

3. Roast the sweet potatoes for 20 minutes and toss and flip on the baking sheet and back another 10-15min.

4. While the sweet potatoes are roasting, prepare the salad dressing.

5. In a small bowl or glass jar, combine all of the ingredients and whisk or shake to combine.

6. Once the sweet potatoes have completely cooled, assemble the salad in a large bowl with the spinach, sweet potatoes, asian and top with pecans, sunflower seeds and goat cheese if using.

7. Drizzle the salad dressing over the salad and enjoy on its own or with a grilled meat or fish.