Peach & Sweet Potato Salad

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Ingredients

1/4 cup Extra Virgin Olive Oil (divided)

1 Sweet Potato (medium, sliced into small cubes)

1 Peach (sliced)

1/4 tsp Sea Salt

1 tbsp Balsamic Vinegar

1 1/2 tsps Maple Syrup

4 cups Baby Spinach

1/2 cup Cherry Tomatoes (halved)

1/4 cup Pistachios (shelled and chopped)

1/4 cup Goat Cheese (crumbled)

Directions

1. Heat 1/4 of the olive oil in a skillet over medium heat. Cook sweet potato for about 7 minutes, stirring occasionally. Add the peach slices. Cook until slightly browned and the sweet potatoes are tender, adding more oil if necessary.
2. In a bowl or mason jar, whisk together the remaining oil, salt, balsamic vinegar and maple syrup.
3. Divide spinach, sweet potato, peaches, tomatoes, pistachios and cheese into bowls. Drizzle with your desired amount of dressing. Enjoy!

Notes

Storage: Refrigerate in an airtight container up to 3 to 4 days.

No Peach: Use nectarines, plums, pear or gala apples instead.

No Goat Cheese: Use feta or cashew cheese instead.