Roasted Apple, Pear and Sweet Potato Salad

I love salads. I mean I love brownies and chocolate chip cookies and french fries - but I also love salads.

Salads are usually cool, refreshing and filled with raw veggies. But when it gets colder out I still love having salads, but I like to make them more comforting, packed with nutrients and warm flavors. A coworker once brought a salad like this to a potluck and once Fall hits I love making it all the way through till Spring. I've changed it a bit and added a few things which is what's so fun about salads - in so many ways they are a blank canvas.

Roasted Beets + Apple, Pear, Sweet Potato Salad

2 medium apples, cored and diced

1 medium pear, cored and diced

1 medium sweet potato, diced

1 Tbsp cinnamon

Large pinch of all spice

Small pinch of nutmeg

salt and pepper to taste

2 Tbsp olive oil

Preheat the oven to 400 degrees and line a baking sheet/ pan - I prefer one with about a 2 in depth with parchment paper.

I like to toss some diced beets into this salad. I simply trim and scrub a few beets, lay them on a parchment paper lined cookie sheet, coat with olive oil and salt and pepper and wrap them in the paper - I kind of make a pouch, you just need it to be fairly sealed. Put them in the oven while you prep the other items. Beets need about 50-60 minutes to roast really well.

Dice the fruit and potato into about 1 in. cubes and coat liberally in the olive oil. Mix all spices in a bowl to make a rub. Sprinkle the fruit and potato with the rub and make sure it's evenly coated throughout. I just put the cut fruit and veggies on the baking sheet, coat with the spice rub and olive oil by stirring and tossing on the sheet. Add to the oven and bake for about 40 minutes or until everything looks roasted and are soft when pierced with a fork.

Once the beets and other ingredients are roasted, you let the beets cool a bit then use the parchment paper to remove the skin. It'll just pull right off. Then dice up the beets to be similar in size to the fruit and potato.

I toss this over a bed of torn arugula and toss some roasted pumpkin seeds on top. You could add grilled chicken or salmon, it would be so yum. I added some hard boiled eggs because that's what I had. :)

You can drizzle this with some good balsamic and olive oil, but I love this light Dijon Honey Vinaigrette.


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