Roasted Sweet Potato Salad

Fall is finally here! And if you're not quite ready to indulge in every treat that comes with the season (or are looking for a nice balance) try this Sweet Potato and Spinach salad. It's full of nutrients in a time when immune systems begin to take a turn. 

To make this recipe you will need:

2 large Jewel Sweet Potatoes, peeled and cubed
1 tablespoon olive oil
¾ teaspoon sea salt
½ teaspoon coarse ground black pepper
6 cups fresh baby spinach
1 small red onion, cut into thin slices
4 tablespoons white wine vinegar
4 tablespoons Camelina Gold oil (or oil of choice)
1 tablespoon Woodland Honey
1 teaspoon sea salt
½ cup toasted peptitas

Preheat oven to 350˚. Toss cubed sweet potatoes with oil, salt and pepper and place in a single layer on a baking sheet. Roast until tender, about 25 minutes, tossing halfway through cooking. In a small bowl whisk vinegar, oil, honey, and salt together and set aside. Once the sweet potatoes have cooked, gently toss with dressing in a large bowl. Add spinach, onions, and pepitas and toss to combine. Serve immediately.