Page 27 - November 2020
P. 27
Cooking for Healing
Fresh Autumn Salad
Stephanie Davidian
Fall and winter usually lend to heavier meals, but this salad unites seasonal produce with
more fall ingredients to create a healthy, lighter meal packed with nutrients that will still
leave you feeling nourished.
Ingredients Once tossed, top with the sliced avocado and
roasted sweet potatoes.
Two sweet potatoes, cubed
Sea salt and pepper Whisk together the dressing ingredients.
One tablespoon olive oil Serve immediately with the dressing, or save
Three ounces fresh arugula undressed in the refrigerator. If saving in the
Three ounces fresh spinach refrigerator, wait until serving time to add
One avocado, sliced the avocado.
One half cup crumbled goat cheese
One half cup walnuts or pecans Enjoy!
One third cup dried cranberries
Dressing
Three tablespoons olive oil
One tablespoon lemon juice
One half teaspoon garlic powder
Salt and pepper to taste
Toss the potatoes with olive oil, salt and pepper
and spread on a baking sheet. Bake at 400
degrees for thirty minutes. Help us keep this resource free
Rinse the arugula and spinach. Once dry, mix Donate
together in a bowl with the nuts ,cranberries
and cheese.
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