I am a BIG fan of fall produce and this salad includes all of my favorites in one bowl!

It’s easy to make, tastes delicious and the dressing can be used as a marinade for veggies, meat, or on other salads.

This grounding Autumn salad contains a ton of anti-inflammatory compounds and antioxidants, supporting your immunity as the weather gets colder.

I always cook beets and sweet potatoes or other grains in bulk to quickly add to salads and side dishes throughout the week. This salad was no exception. Having the vegetables prepped beforehand made this salad so easy to throw together and even more satisying!

For the Salad
1 Sweet potato, cubed

1 package organic spring mix
2 beets, boiled
1/2 cup Roasted chickpeas
2 tbs raw Pumpkin seeds
1 pear, sliced

For the Maple Balsamic Dressing
1/4 cup olive oil
1/4 cup balsamic vinegar
1 tbs Dijon mustard
1 tbs Pure Maple Syrup

*optional water to thin out

How to:

Coat sweet potatoes in olive oil, salt and pepper and roast at 425 for ~20 minutes or until crsipy. While cooking, mix up the dressing, adding water, salt and pepper as needed for taste and consistency. Slice up a pear and the beets, add to spring mix with chickpeas and pumpkin seeds. Toss the salad and enjoy!