Harvest Spinach Salad

• Dressing:
• 4 Tbsp Olive Oil
• 2 Tbsp Balsamic vinegar
• 2 tsp maple syrup
• 2-3 tsp Dijon mustard
• Salt and pepper
• Salad:
• 1 bag of spinach (6 ounces)
• 1 large sweet potato, cut into small squares and roasted
• Rosemary
• Salt and pepper
• Olive oil
• 1 cup cooked quinoa
• 1/2- 3/4 cup cherry tomatoes, cut in half
• 1/2 cup candied walnuts
• 1 pomegranate
• Goat cheese (or feta)

Follow instructions for cooking 1 cup of quinoa in a saucepan. Cool completely. Meanwhile, preheat oven to 400 degree F. Peel sweet potato and cut into cubes. Place in a single layer on a Natural Prism Quarter Sheet pan. Drizzle a small amount of olive oil, rosemary, and salt and pepper. Bake in the oven until tender.

For the dressing, mix all ingredients in a covered container and shake until combined. Set aside. In a large bowl, combine spinach, sweet potato, quinoa, cut tomatoes, walnuts, and pomegranate seeds. Drizzle desired amount of dressing and top with goat cheese (or feta).