Fall Harvest Salad

April 14, 2023 Megan Bame

Fall Harvest Salad

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Ingredients Method

Ingredients

2 oz Arugula or Spinach
1 tbsp Capers
½ lb Broccoli
½ lb Sweet potato
2 tbsp Roasted almond slivers
1 tbsp Sherry vinegar
¼ cup Feta cheese
2 tsp Honey
1 tbsp Olive oil

Method

Preheat oven to 450°F.
Cut broccoli and sweet potatoes into bite-sized pieces and toss with olive oil. Roast on a sheet pan for 14-16 minutes, or until fork tender.
Roughly chop capers. Whisk together vinegar and honey; add capers.
Toss roasted vegetables with vinaigrette mixture.
Mix with greens, almonds and feta cheese.