Serves: 2

​Prep time: 10 Minutes (excluding sweet potato baking time)

Bake time: None

Ingredients

• 1/2 cup baked sweet potato, cooled

• 3–4 tablespoons olive oil

• Juice of 1/2 lemon

• 2 teaspoon yellow mustard

• 1/2 teaspoon salt

• 1/4 teaspoon black pepper

• 1 garlic clove or 1/2 teaspoon garlic powder

• 2–3 tablespoons filtered water (as needed)

How to make the salad pairing:

• 2 cups arugula

• 2 cups spinach

• 1 Honeycrisp apple, sliced

• 1/2 cup white cheddar, cubed

• 1/2 cup toasted walnuts

• Optional: pumpkin or sunflower seeds

Directions:

1. Bake the sweet potato until fork tender. Remove from the oven and let it cool completely.

   
   

2. Once cooled, cut the sweet potato in half lengthwise and scoop out the flesh, discarding the skin.

   
   

3. Add the sweet potato flesh, salt, black pepper, freshly squeezed lemon juice, mustard, olive oil, and water into a blender. Blend until smooth and creamy, adding more water as needed until the dressing is thick but pourable.

   
   

4. In a bowl, add in arugula, spinach, thin apple slices, white cheddar cubes, toasted walnuts, and seeds.

   
   

5. Pour the salad dressing over the salad and toss everything together until evenly coated. Enjoy!