Autumn Sweet Potato & Apple Salad

The perfect quick and simple salad to use up all the delicious autumn produce.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Cook the sweet potato (or butternut squash) to your preference. I like to buy the small ones you can microwave but feel free to roast them for added flavour.

Step 2

Dice your apple and tomato. Shred your chicken if you’re using it, or prep the chickpeas or whichever other protein of choice. Feel free to use more than one (for example tofu and chickpeas) for a more protein-filled meal. Season protein to taste. I like to use salt, pepper, garlic powder and a pinch of paprika on my chickpeas.

Step 3

Place your kale or spinach into a salad bowl and tear it up with your hands. If you’re using kale massage it with some olive oil to soften it.

Step 4

For the dressing combine the apple cider vinegar, the yogurt or tahini, some fresh lemon juice (I like to do about one quarter of a lemon), and a splash of balsamic vinegar. Add a splash of water to thin if necessary. Adjust seasoning to taste and feel free to add some honey or maple syrup for sweetness, more lemon for acidity or use the vinegar of your preference.

Step 5

Pour the dressing over the spinach and toss well to combine. Add in the apple, tomato, sweet potato and protein/s of choice. Top with a couple walnuts or pecans (you can toast them for more depth of flavour and either chop them or leave them whole) and a handful of raisins, craisins, or pomegranate seeds.