Warm Fall Salad 🍠🥬🍂🤍🍎 You will need: For the Salad 1 large sweet potato, cubed 1 tbsp olive oil Sea salt and pepper, to taste 2 cups mixed greens (arugula, spinach, or kale) 1 grilled chicken breast, sliced or shredded (can use rotisserie or grilled) 1 small apple, thinly sliced ¼ cup pomegranate seeds ¼ cup chopped pecans 2 tbsp pumpkin seeds For the Tahini Pomegranate Dressing 2 tbsp tahini Juice of ½ lemon 1 tbsp olive oil 1 tsp pomegranate molasses Sea salt, to taste 1–2 tbsp warm water, to thin (as needed) Instructions Roast the Sweet Potatoes Preheat the oven to 400F. Toss the cubed sweet potatoes with olive oil, salt, and pepper. Spread evenly on a baking sheet and roast for 20–25 minutes, until golden and tender. Make the Dressing In a small bowl, whisk together tahini, lemon juice, olive oil, pomegranate molasses, and salt. Add a splash of warm water as needed until the dressing reaches your desired consistency. Assemble the Salad In a large bowl or platter, layer your greens, warm roasted sweet potatoes, chicken, apple slices, pomegranate seeds, pecans, and pumpkin seeds. Drizzle with the tahini pomegranate dressing, toss gently, and enjoy immediately while the potatoes are still warm. Tip: For a plant-based version, swap the chicken for roasted chickpeas or lentils; you’ll still get a great boost of protein and texture 🤍 #fallsalad #saladrecipes #easyhealthyrecipe #weightlossrecipes #easydinnerideas
