Roasted Sweet Potato Salad

Ingredients

2 cups diced sweet potatoes
1 tablespoon MCT Oil
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon black pepper
Baby kale and spinach mix
1 lemon
1/4 cup organic pomegranate seeds
1/4 cup chopped walnuts
1/4 cup honey goat cheese crumbles

Vinaigrette Dressing:

2 tablespoons apple cider vinegar
1 tablespoon minced garlic
1 tablespoon organic honey
1/4 cup MCT Oil
2 teaspoons dijon mustard
dash of salt
dash of pepper

DIRECTIONS:

1. Preheat oven to 400 degrees F to roast the diced sweet potatoes. On a sheet pan lay the diced potatoes and drizzle MCT oil all over. Add the salt, pepper and garlic powder on top. Roast in the oven for 30-40 minutes,

2. Place your greens, roasted sweet potatoes, pomegranate seeds, goat cheese crumbles and chopped walnuts in a bowl. Squeeze a fresh lemon on top.

3. Combine all the dressing ingredients and drizzle over salad.

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