With the holidays coming up just around the corner, you might be looking for ideas as to what to bring for a dinner. This fall harvest salad is the perfect dish to bring to a family dinner or even a pot luck! Fully loaded with great salad toppings to balance everything out. You have the sweetness from the sweet potatoes, tartness from the pomegranate seeds, saltyness from the Brussel sprouts, crunch from the walnuts and tang from the goat cheese (you can leave it out if entertaining vegans, or substitute for vegan cheese). Classic fall flavours that will go well for your next holiday dinner or hey for your next lunch (no judgement here), you can thank me later!

4 servings / 5 mins prep time / 15 mins total time

Ingredients

Roasted Brussel sprouts

1 cup brussel sprouts

1 tbsp olive oil

Salt and pepper

1 tbsp honey

½ tbsp balsamic glaze

Roasted sweet potatoes

2 sweet potato

1 tbsp olive oil

Salt and pepper

½ tsp pumpkin pie spice

½ tsp garlic powder

½ tsp onion powder

Salad toppings

1 large beet, cooked and cubed

1 large container of spinach

1 apple, thinly sliced

½ cup walnuts

¼ cup pomegranate seeds

¼ cup goat cheese

Dressing

2 tbsp olive oil

1 tbsp maple syrup

1 tsp Dijon mustard

¼ lemon, juiced

2 tsp balsamic oil

Salt and pepper

Directions

Pre-heat oven to 375°F and line a baking sheet with aluminum foil (for easy clean up).

While the oven pre-heats, peel the sweet potatoes and evenly dice into bite size pieces. In a medium bowl, add the diced sweet potatoes along with olive oil, garlic powder, onion powder and pumpkin pie spice. Mix until incorporated. Place on half of the baking sheet.

To make the Brussel sprouts, cut the ends off and cut into quarters. Add olive oil, salt and pepper and mix until incorporated. Place on other half of the baking sheet. Bake sweet potatoes and Brussel sprouts for 45 mins or until fork tender.

While the sweet potatoes and Brussel sprouts bake, make the salad dressing. In a jar combine the olive oil, maple syrup, Dijon mustard, lemon juice, balsamic oil and salt and pepper. Mix until combined and set aside.

Once the sweet potatoes and Brussel sprouts are finished cooking, drizzle the Brussel sprouts with honey and balsamic glaze and mix until evenly combined.

Prep the salad, in a bowl add the spinach and the dressing to your likeness and mix until evenly dispersed. Add the remaining toppings; apple slices, cubed beets, Brussel sprouts, sweet potatoes, walnuts, pomegranate seeds, and goat cheese and mix until combined. Serve and enjoy!