Harvest Veggie Salad with Almond Flour Crackers
Roasted Sweet Potatoes
2 cups diced sweet potatoes
1/4 tsp cumin
1/8 tsp cinnamon
Cracked pepper, to taste
Almond Butter Dressing
1/4 cup almond butter
1/4 cup filtered water
1 tbsp maple syrup
1 tbsp white balsamic vinegar
1 tbsp + 1 tsp dijon mustard
1-2 tsp sriracha
10-15 brussel sprouts, halved
1 tsp olive oil
Salt, to taste
Pepper, to taste
3 cups arugula
1/3 cup pomegranate arils
1 box Simple Mills Sundried Tomatoes and Basil Crackers
PREHEAT oven to 400ºF and line baking sheet with parchment paper.
ADD sweet potatoes to the parchment-lined baking sheet. Season and bake for 20 minutes.
WHISK all dressing ingredients together in a bowl. Taste and adjust seasonings. Set aside.
REMOVE sweet potatoes from the oven. Transfer to a bowl.
ADD halved Brussel sprouts to the baking dish, season with olive oil, salt and pepper.
RETURN to the oven and broil for 10 minutes.
ADD sweet potatoes, Brussel sprouts and arugula to a serving bowl or arrange on serving plates.
TOP with pomegranate arils and a generous drizzle of the almond butter dressing.
SERVE with Simple Mills Sundried Tomatoes and Basil Crackers.