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Fall Fresca Salad

I debated saving this for a recipe book because it was that good! But I just had to get this one out there for you guys. We hope you enjoy the fall/holiday flavors as much as we did!

SERVES 4-6 _ INGREDIENTS: - 1 bunch Escarole, chopped (we used Sugarloaf Chicory from our farm share) or Romaine if organic escarole is not available to you - 2 Sweet Potatoes, cubed - 3 Red Apples, cored and chopped - 1 bunch Radishes, chopped (rinse and save greens for juicing or add to salad) - seeds from 1 Pomegranate - Ground Ginger - Cinnamon - Cumin - Smoked Paprika - 1/2 Lemon - 3 tbsp Raw Tahini - 3 tbsp Maple Syrup _ DIRECTIONS: 1. Place cubed sweet potatoes on parchment line baking sheet and generously sprinkle with equal amounts ginger, cumin, cinnamon and smoked paprika. Bake at 375 degrees for 45 - 50 minutes tossing halfway through. Remove and let cool. **(I did not measure the amounts of spices, simply fully coat the sweet potatoes so that they are covered with each spice and if you are someone who needs amounts, go with 2-3 tablespoons of each). 2. Meanwhile, mix tahini with maple syrup and juice of 1/2 lemon 🍋 Combine well to make dressing. 3. Combine escarole greens with chopped apples, radishes, pomegranate seeds ad oil-free, seasoned baked sweet potatoes. 4. Divide salad into serving portions and drizzle with maple-tahini dressing! 😋204 likes

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