Sweet Potato Harvest Salad

25 min · Serves 4

Based on a recipe from Created by Brighter Bites, a member of the MyPlate National Strategic Partnership Program, via USDA MyPlate Kitchen

What goes in

• 4 cupssweet potatoes, diced
• 1 cupred apple, diced
• ¼ cuppomegranate seeds
• 59.1 mlunsalted pumpkin seeds (pepitas)
• 14.8 mlapple cider vinegar
• 12.3 mlextra virgin olive oil
• 1.2 mlsalt
• 0.6 mlblack pepper

How to cook it

1. Heat the oven to 400 °F.
2. Spread the cubed sweet potatoes onto a baking sheet, toss with 1 teaspoon of olive oil, and roast for 10 minutes.
3. Take the sweet potatoes out of the oven and let them cool down completely.
4. Toss the cooled sweet potatoes, diced apple, pomegranate seeds, and pumpkin seeds together in a large mixing bowl.
5. In a small bowl, whisk the remaining 1 1/2 teaspoons of olive oil with the cider vinegar, salt, and black pepper.
6. Pour the dressing over the ingredients and toss gently until everything is evenly coated.

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