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Submitted by Chedva Cohn
Autumn/fall is such a colorful time of year. Even though winter’s around the corner (I don’t like being cold) I still find autumn so colorful and peaceful.
This Autumn salad was inspired by the beautiful colors of fall. The ingredients were chosen to mirror the beautiful colors. Flowers are so warm and layered. Sweet potato, maple syrup and balsamic vinegar each lend a beautiful note to create a wonderful symphony. (Cliché, right?)
I hope you enjoy eating as much as I enjoyed creating.
Give it a try… Any season 🙂
1 head curly leaf lettuce or lettuce of choice
1 cup of cherry tomatoes halved
1 avocado sliced
1/3 cup dried cranberries
a handful of toasted pine or pecan nuts
2 sweet potatoes, scrubbed well
maple syrup
olive oil
kosher salt
3 Tbsp olive oil
3 Tbsp balsamic vinegar
2 Tbsp maple syrup
salt, to taste
pepper to taste
Cut sweet potato into small cubes. Place sweet potatoes in a greased baking dish. Drizzle with olive oil and maple syrup.
Bake at 400 F for one hour or until crispy.
Slice lettuce and add the rest of salad ingredients. Toss with salad dressing.
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