Clean Eating Fall Salad

This fall inspired salad is perfect if your into clean eating. It tastes best served slightly warm and features a combination of fresh spinach, seeds, nuts, cranberries, avocado, and hot roasted sweet potatoes seasoned with a generous drizzle of balsamic vinegar.

• Preparation Time: 15 mins
• Cooking Time: 30 mins
• Total Time: 45 mins
• Calories: 199 Calories

Ingredients

• salt to taste
• ¼ cup dried cranberries
• ¼ cup almonds
• 2 tablespoons balsamic vinegar
• 1 avocado, chopped
• ¼ cup walnuts
• 1 teaspoon olive oil, or more as needed
• ¼ cup pumpkin seeds
• 4 cups fresh spinach
• 1 ½ cups peeled, cubed sweet potatoes

Recipe Instructions

Step 1

Preheat the oven to 400 degrees F (200 degrees C).

Step 2

Bring a pot of water to a boil over medium-high heat. Add sweet potatoes and boil until tender when pierced with a fork, about 10 minutes. Drain.

Step 3

Spread out sweet potatoes on an oven tray. Drizzle with olive oil and season with salt.

Step 4

Bake in the preheated oven until crispy, 15 to 20 minutes. Add walnuts, almonds, pumpkin seeds, and cranberries during the last 5 minutes of roasting and mix with the sweet potatoes. Remove from oven and allow to cool slightly.

Step 5

Arrange spinach on a salad platter. Spread warm sweet potato-nut mixture on top, add chopped avocado, and drizzle with balsamic vinegar. Mix gently with salad tongs before serving.