Leafy Greens Salad with Dates, Apples, Walnuts & Maple Balsamic Dressing

Ingredients

Leafy Greens Salad with Dates, Apples, Roasted Sweet Potatoes and Toasted Walnuts

• 2-3
  
  handfuls blend of arugula and spinach (or whichever leafy greens you prefer)
  
• 1
  
  large apple, diced
  
• 2
  
  small sweet potatoes, diced
  
• 4
  
  dates, roughly chopped and pits removed
  
• 1
  
  large avocado, diced
  
• 1/2
  
  cup cup walnuts, roughly chopped
  
• 1
  
  tablespoon tbsp extra virgin olive oil
  
• 1
  
  teaspoon kosher salt
  
• 
  
  freshly ground black pepper, to taste
  

Maple Balsamic Dressing

• 3
  
  tablespoons balsamic vinegar
  
• 1
  
  tablespoon extra virgin olive oil
  
• 1 1/2
  
  tablespoons maple syrup
  
• 1
  
  tablespoon course dijon mustard
  

Directions

Leafy Greens Salad with Dates, Apples, Roasted Sweet Potatoes and Toasted Walnuts

1. In a large sauce pan, add diced sweet potatoes and cover with water. Heat water to 160° Fahrenheit. Keep this heat consistent as you cover and set aside for 1 hour and preheat oven to 400° Fahrenheit.
2. Drain sweet potatoes, then pour into large bowl. Toss sweet potatoes with extra virgin olive oil, kosher salt and black pepper, adjusting for taste. Pour sweet potatoes across two rimmed baking sheets and roast until bottom side is browned, about 30 minutes. Remove from oven, tossing potatoes to roast evenly. Place back in oven and roast for about 20 more minutes. Once roasted, transfer cooked sweet potatoes back into a large bowl. Let cool and set aside.
3. Place small saute pan on stove top under medium heat. Add in chopped walnuts and toast for 7-8 minutes, tossing occasionally. Remove from heat and set aside to cool.
4. In large bowl, toss together leafy greens with chopped apple, dates and avocado, toasted walnuts, and cooled sweet potato. Drizzle over balsamic dressing (instructions below). Serve immediately and enjoy!

Maple Balsamic Dressing

1. In a small bowl, whisk all ingredients ingredients together.