Chopped  Autumn Salad

Kale & Romaine

Salt & Pepper

Olive Oil



Pumpkin Seeds

Sweet Potatoes

Sherry Vinegar

Blue Cheese




Preheat the oven to 400 degrees F. Toss the sweet potatoes with olive oil, salt and pepper on a baking sheet. Spread into a single layer.

Roast the sweet potatoes until they are browned on the edges and tender in the middle, about 25-30 minutes.

To make the vinaigrette, whisk the garlic, mustard, honey, sherry vinegar, olive oil, salt and pepper in a small bowl.

Combine the salad ingredients in a large bowl including the roasted sweet potatoes, romaine, kale, scallions, apples, pears, pumpkin seeds, blue cheese and parsley in a large bowl.

Drizzle the vinaigrette into the salad. Toss to combine.

Chopped  Autumn Salad