Recipe: Spinach Salad with Roasted Sweet Potatoes and Shallot Vinaigrette
We love this healthy and delicious Spinach Salad with Roasted Sweet Potatoes and Shallot Vinaigrette recipe, a gluten free, vegetarian dish great for the holidays!
Ingredients
Directions
Roast the sweet potatoes (see notes)
Assemble the spinach, pear and roasted sweet potatoes in a large bowl or serving platter.
Place all the dressing ingredients in a mason jar or bowl. Shake or whisk the ingredients to combine. Adjust ingredients to taste.
Drizzle the dressing over the salad, top with the walnuts and goat cheese. Season to taste with salt and pepper.
Sprinkle with some fresh parsley and serve.
~ Marla Meridith
Recipe: Vegan Maple Cranberry Oatmeal
Ingredients
Directions
~ Marla Meridith
Recipe: Roasted Brussels Sprouts & Shallots
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Directions
~ Marla Meridith
Recipe: Coffee Cake Banana Bread
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Directions
~ Marla Meridith
Recipe: Maple Pumpkin Spice Popcorn
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Directions
~ Marla Meridith
Recipe: Farro Salad with Baby Spinach, Peas & Toasted Pecans
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Directions
~ Marla Meridith
Recipe: Perfect Vegan Veggie Burgers
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Directions
~ Marla Meridith
Recipe: Maple Pumpkin Pie with Pecan Streusel Topping
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Directions
~ Marla Meridith
Baked Peach Steel Cut Oatmeal
This oatmeal can be prepared ahead of time, it’s great for busy morning and brunch. Keep it in the fridge, grab and go as needed. Can be re-heated in the microwave.
Ingredients
Directions
Pre heat oven to 375 degrees. Grease a pie dish or 8X8 inch casserole dish with cooking spray.
Combine the dry ingredients in a large bowl. Whisk together the wet ingredients in another bowl.
Layer the peaches on the bottom of the pie dish. Combine the wet and dry ingredients. Pour over the peaches.
Bake for 50-55 minutes until the top is golden brown and the oatmeal is mostly set. It will continue to firm up as it cools.