Sweet Potato Harvest Salad

Ingredients

• 4 cups sweet potatoes, diced (about 2-3 potatoes)
• 1 cup red apple, diced
• 1/4 cup pomegranate seeds
• 4 tablespoons unsalted pumpkin seeds (pepitas)
• 1 tablespoon apple cider vinegar
• 2 ½ teaspoons extra virgin olive oil
• ¼ teaspoon salt
• 1/8 teaspoon black pepper

Instructions

1. Wash hands with soap and water 
2. Preheat oven to 400 degrees F 
3. Drizzle diced sweet potatoes with 1 teaspoon of olive oil and roast in the oven on a baking sheet for 10 minutes. 
4. Once sweet potatoes are cooked, remove from the oven and allow them to cool.  
5. In a large mixing bowl, combine the sweet potato, apples, pomegranate seeds and pepitas. 
6. Whisk the remaining ½ teaspoon of olive oil, apple cider vinegar, salt, and pepper in a separate bowl. 
7. Once mixed, add to sweet potato mixture and toss until the salad is lightly coated. 

Adapted from Myplate