Pomegranate Salad with Roasted Sweet Potatoes and Chickpeas

Adapted from StreetSmartNutrition.com


Ingredients
- 6 cups spring mix or baby spinach
- 1 medium sweet potato, peeled and diced small
- 1 can chickpeas, drained and rinsed
- 1/4 cup dried cherries or dried cranberries
- 1/3 cup pecans, walnuts, almonds, pistachios, sunflower seeds or pepita seeds
- 1/3 cup pomegranate arils
- 1 medium avocado, diced or sliced
- cracked black pepper, to taste

Can also roast:

- Potato 

- Broccoli 

- Carrot 

- Brussels sprouts

Creamy Pom-Honey Mustard Dressing
- 1/4 cup pomegranate juice
- 1/4 cup olive oil
- 2 tbsp dijon mustard
- 2 tbsp maple syrup or vegan sweetener
- 1 tsp fresh thyme
- Kosher salt and pepper

Instructions 
Preheat your oven to 400 degrees F.

Prep a baking sheet by lining it or greasing it.

Spread the sweet potato or other roast vegetables in a single layer, season lightly with salt, pepper, or a seasoning blend, a bake for 10-12 minutes. Flip once to ensure even browning.

In the meantime, prep the dressing by combining all ingredients in a measuring cup, small bowl, or small jar with a lid. 

Whisk or shake to combine, and adjust the flavor according to your taste preferences.

Drain and rinse the chickpeas.

Wash the salad greens (if needed), and dice or slice the creamy avocado. 

Once the sweet potatoes are cooked, build the pomegranate salad in a mixing bowl or on individual salad plates. 

Layer all ingredients, then drizzle with the pomegranate vinaigrette.