Ingredients
4 cups sweet potatoes, diced (about 2-3 potatoes)
1 cup red apple, diced
¼ cup pomegranate seeds
4 tablespoons unsalted pumpkin seeds (pepitas)
1 tablespoon apple cider vinegar
2 ½ teaspoons extra virgin olive oil
¼ teaspoon salt
⅛ teaspoon black pepper
Instructions
Wash hands with soap and water
Preheat oven to 400 degrees F
Drizzle diced sweet potatoes with 1 teaspoon of olive oil and roast in the oven on a baking sheet for 10 minutes.
Once sweet potatoes are cooked, remove from the oven and allow them to cool.
In a large mixing bowl, combine the sweet potato, apples, pomegranate seeds and pepitas.
Whisk the remaining ½ teaspoon of olive oil, apple cider vinegar, salt, and pepper in a separate bowl.
Once mixed, add to sweet potato mixture and toss until the salad is lightly coated.
Adapted from Myplate.gov