Fall Harvest Salad

Ingredients:

• 1 package of baby spinach

• 2 sweet potatoes, peeled and diced

• 1 bunch of asparagus, chopped in thirds or fourths

• 3-5 shallots, peeled and cut in half or fourths

• 12-ounce package of baby carrots

• 8-ounce package of baby bella mushrooms, sliced

• Seeds of 1 pomegranate

• 1-2 ounces of pine nuts, toasted

• Feta cheese

• Rosemary

• Parsley

• Garlic

• Olive Oil

• Dijon mustard

• Balsamic vinegar

• Red wine vinegar

---

Directions:

1. Preheat oven to 425º

2. Line baking sheet with aluminum foil and place diced sweet potatoes on sheet. Drizzle olive oil on sweet potatoes while also adding rosemary and minced garlic. Allow to roast for approximately 20-40 minutes total. Turn sweet potatoes halfway through roasting. 

3. Prepare vegetables and place all vegetables except for shallots on a separate aluminum foil lined baking sheet from sweet potatoes. Prepare vegetables with the same process as sweet potatoes. Allow to roast for approximately 30 minutes. After 10 minutes of roasting, add shallots to baking sheet. 

4. While vegetables are roasting, toast pine nuts on stove. On medium-low heat, drizzle olive oil in a small pan and allow pine nuts to toast about 2-3 minutes, stirring frequently, until golden brown.

5. Prepare dressing by adding minced garlic, 1-part red wine vinegar, 2 parts olive oil, 2 parts balsamic vinegar, 2-3 teaspoons of Dijon mustard, rosemary and parsley to taste. 

6. Add roasted sweet potatoes and vegetable medley to a bed of spinach. Top with feta cheese, toasted pine nuts, and pomegranate seeds. Drizzle with dressing, and enjoy!