Harvest Salad with Orange Champagne Vinaigrette

Ingredients:

2C Spinach

2C Kale

1/2C shredded Brussels sprouts

1C broccoli

1/2C shredded red cabbage

1 pear finely sliced

1/2C pomegranate arils

1/2C walnuts

1-2 sweet potatoes cubed and roasted (depends on how much sweet potato you want. We like 2 potatoes)

Optional: blue cheese or feta or parmesan

For the Dressing:

1 small shallot finely diced

Juice of 2 large oranges and zest of 1/2 of orange

Juice of 1 lemon

2 tbsp Champagne vinaigrette

1/4C Olive Oil

1/4C honey

Salt and pepper to taste

Instructions:

Cube Sweet potatoes and drizzle olive oil, salt and pepper over cubes. I usually stick everything in a baggie, put my seasonings in and shake it up.

Roast cubed sweet potatoes on baking sheet at 400º for approx 25min.

Finely slice brussels sprouts and layer your greens.

Top greens with red cabbage and remaining ingredients. I would recommend letting your sweet potatoes cool off before assembling, or top them on warm immediately before serving. This way, you don’t wilt your greens below.

In a bowl, mix all ingredients for dressing with a whisk or fork and drizzle over salad before serving.