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Fall Leaves

RECIPE OF THE MONTH

NOVEMBER

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Apple-Cinnamon Salad 

DIRECTIONS

1. Preheat the oven to 350F 

2. Prepare and chop the apple, carrot and sweet potato  

3. Coat chopped fruit and vegetables in oil, cinnamon and season with salt and pepper 

4. Bake prepared vegetables for 25 - 30 min or until tender (oven times may vary) 

5. Combine the spinach, arugula, red onion and dressing up together in a bowl, then top with the roasted apples and vegetables 

6. Serve & Enjoy!

INGREDIENTS

  • 4 apples, cored thickly sliced 

  • 2 large carrots, cut into sticks 

  • 1 large sweet potato, thickly sliced 

  • 2 Tbsp Olive oil or coconut oil 

  • 2 tsp cinnamon powder salt and black pepper to taste 

  • 2 cups baby spinach leaves 

  • 2 cup arugula (rocket) 

  • 1/2 red onion, sliced 

  • For the dressing:

    • 2 tsp white balsamic vinegar 2 tbsp olive oil 

NUTRITION FACTS

  • Serving size: 1/4 cup per person 

  • Calories: 96 

  • Fat: 3g 

  • Protein: 5g 

  • Carbohydrates: 13g 

  • Fiber: 5g 

  • Salt: 259mg 

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