This salad is great as a side dish for any fall or holiday meal!
4 large sweet potatoes, peeled and cut into 1-inch cubes
1 tablespoon coconut oil, liquefied
Salt and pepper, to taste
1 cup pomegranate seeds
1/2 cup raw pumpkin seeds
1/2 cup goat cheese (optional)
2 tablespoons Pomegranate juice
2 tablespoons apple cider vinegar
1 tablespoon raw honey
2 tablespoons olive oil
1 tsp omega3 + joy liquid (orange flavour)
Salt and freshly ground black pepper, to taste
1. Preheat the oven to 400 degrees F. Place the sweet potatoes on a large baking sheet. Drizzle with coconut oil and toss until sweet potatoes are well coated. Season with salt and pepper, to taste. Roast for 20-30 minutes, stirring occasionally, or until sweet potatoes are tender. Remove from oven.
2. In a large bowl toss your sweet potatoes, pomegranate seeds, raw pumpkin seeds and the optional goat cheese
3. In a small mason jar, combine together pomegranate juice, apple cider vinegar, raw honey, olive oil, omega3 + joy oil, salt, and pepper.
4. Place a generous handful of organic greens on a plate, top with your sweet potato salad and drizzle with your dressing. Gently toss and serve!