Sweet Potato Beet Salad [with date balsamic dressing]

• Vegan
• Gluten free
• Paleo

• Produce

  • 4 Beets, small cooked
  • 1 Date
  • 6 cups Greens, mixed
  • 1 Sweet potato, medium

• Condiments

  • 3 tbsp Balsamic vinegar
  • 1 tsp Stoneground mustard

• Baking & Spices

  • 1 Salt & pepper

• Oils & Vinegars

  • 2 tbsp Olive oil, Extra Virgin

• Nuts & Seeds

  • 1/4 cup Pumpkin seeds

Found on fitmittenkitchen.com

Description

Ingredients

• 6 cups mixed greens
• 1 medium sweet potato, spiralized (or chopped)
• 4 small cooked beets, sliced (I used Love Beets)
• ¼ cup pumpkin seeds (pepitas)
• 3 TBS balsamic vinegar
• 2 TBS extra virgin olive oil
• 1 date, soaked & pitted
• 1 tsp stoneground mustard (optional)
• salt & pepper to taste

Directions

• Spiralize or chop sweet potato and cook on stove top until soft.
• While the sweet potato is cooking, make your dressing.Combine balsamic vinegar, olive oil, pitted date, mustard, and salt & pepper in a small blender and process until smooth. (You may end up with some date chunks, I kept mine in the dressing.)
• Once sweet potato is done cooking, allow to cool slightly.
• Toss mixed greens, sweet potato, beets, and dressing in a large bowl. Top with pumpkin seeds and serve.