Roasted Sweet Potatoes
2 large sweet potatoes, peeled and cut into 1-inch pieces
2 sweet onions, such as Vidalia, cut into 1-inch pieces
3 tbsp. olive oil
1/4 c. of orange juice
1/2 tsp. dried thyme
1/2 tsp. sea salt
Pepper to taste
1/3 c. almonds, pecans or walnuts
1. Preheat oven to 425° F.
2. In a shallow baking pan, toss together everything except the nuts.
3. Cover with foil. Bake 30 minutes.
4. Uncover and sprinkle with nuts. Continue baking for 20 more minutes.
6 cups organic baby spinach leaves, washed with stems trimmed
1 small red onion cut in half and sliced into slivers
1 large apple (Gala or Pink Lady work well), cut into small chunks
1 pear, cut into small chunks
1 rib celery, sliced diagonally
1 tbsp. lemon juice
1/2 c. dried cranberries
1/3 c. walnuts, toasted
3 tbsp. feta cheese
In a large bowl, mix apple and pear slices with lemon juice. Add spinach, red onion, celery, cranberries. Toss well. Sprinkle with nuts and feta cheese. Serve with your favorite balsamic vinaigrette or poppy seed dressing.