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

1/2 cup chickpeas, drained and rinsed

1 Tbsp extra virgin olive oil

1 tsp each: cumin, garlic, paprika

1/4 cup dried cranberries

1/4 cup asiago, grated or 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

1/4 tsp salt

freshly ground black pepper

Pre-heat oven to 425°. Place sweet potatoes and rinsed chickpeas in a roasting pan with olive oil and spices. Roast for 25 minutes to desired softness. Add salt and pepper, to taste.
Add all your ingredients in a bowl of PLANTOPIA™ and drizzle with the dressing.
Serve and enjoy!

In a small bowl, combine all ingredients. Lightly whisk. Adjust salt and pepper to taste. Set aside.

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