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Chopped  Autumn Salad

Kale & Romaine

Salt & Pepper

Olive Oil

Scallions

Garlic

Pumpkin Seeds

Sweet Potatoes

Sherry Vinegar

Blue Cheese

Pear

Apple

Parsley

Preheat the oven to 400 degrees F. Toss the sweet potatoes with olive oil, salt and pepper on a baking sheet. Spread into a single layer.

Roast the sweet potatoes until they are browned on the edges and tender in the middle, about 25-30 minutes.

To make the vinaigrette, whisk the garlic, mustard, honey, sherry vinegar, olive oil, salt and pepper in a small bowl.

Combine the salad ingredients in a large bowl including the roasted sweet potatoes, romaine, kale, scallions, apples, pears, pumpkin seeds, blue cheese and parsley in a large bowl.

Drizzle the vinaigrette into the salad. Toss to combine.

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Chopped  Autumn Salad