FALL HARVEST SALAD

This simple, but colorful salad has quickly become a fall staple around here—fresh, flavorful and so delicious.

Units Scale

9 oz 80 Acres Farms PLANTOPIA™

2 sweet potatoes, diced

1 can chickpeas, drained and rinsed

1 Tbsp extra virgin olive oil

1 tsp cumin

1 tsp garlic powder

1 tsp paprika

1/4 cup dried cranberries

1/4 cup Asiago cheese, shaved

1/4 cup apple cider vinegar

1/4 cup extra virgin olive oil

1 tsp honey

1 garlic clove, minced

1/4 tsp Dijon mustard

salt and pepper to taste

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Preheat oven to 425°F.
Place sweet potatoes and chickpeas on a sheet pan. Drizzle with olive oil and sprinkle with spices, salt, and pepper taste. Roast for 25 minutes to desired softness.
Add all your ingredients to a bowl of PLANTOPIA™.
Drizzle with dressing and enjoy immediately!

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