Hearty Autumn Salad

All of your fall salad dreams come true with this hearty autumn salad. Chopped apples, dried cherries, savory sweet potato, and other autumn spices combine to bring you this unforgettable salad!

Ingredients:

• 1 5 oz box Baby Spinach & Arugula Mix
• 1 cup Rice, cooked
• 1 tbsp Avocado Oil
• 1 large Sweet Potato, peeled and diced into ½ in cubes
• 2 tsp Cayenne Pepper
• 1 tsp Ground Cumin
• 1 tsp Ground Cinnamon
• 1/2 tsp Himalayan Pink Salt
• 2 Honeycrisp Apples, cored and diced into ½ in cubes
• 1 Pear, cut in half
• Dried Cherries

Herb Maple Balsamic Vinaigrette:

• 2/3 cup We Olive Extra Virgin Olive Oil
• 1/3 cup We Olive Balsamic Vinegar
• 2 tbsp Pure Maple Syrup
• 1 Garlic Clove, minced
• 1/2 tsp Freshly Ground Black Pepper
• 1/2 tsp Himalayan Pink Salt
• 1 tsp Fresh Rosemary, finely minced
• 1 tsp Fresh Thyme, finely minced

Directions:

1. Cook rice according to the package directions, and roast the sweet potato in the skillet or the oven.
2. Roast the sweet potatoes. Add the diced potatoes, avocado oil, cayenne pepper, cumin, cinnamon, and salt and stir to combine. Add to a skillet or a lined baking sheet with parchment paper, and cook accordingly.
3. Add the salad mix to a large bowl, then top it with the cooked rice, roasted sweet potatoes, apples, and cherries. 
4. Make the vinaigrette. To a food processor, add the We Olive Extra Virgin Olive Oil, We Olive Balsamic Vinegar, maple syrup, garlic, salt, and pepper. Blend until emulsified and creamy, about 30 seconds. Transfer to a jar, then add the fresh herbs. Shake or stir to combine.
5. Drizzle the dressing over the salad, toss and serve immediately.