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. 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 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°.
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.
In a small bowl, add all dressing ingredients. Gently whisk them together. Set aside.
Add all your ingredients to a bowl of PLANTOPIA.
Drizzle with dressing and enjoy immediately!

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