Ingredients:

• 2 large sweet potatoes, cubed
• 4 cups spinach
• 1/2 cup quinoa, cooked
• 1/4 cup pomegranate seeds
• 1/4 cup walnuts, chopped

Dressing:

• 1/4 cup olive oil
• 2 tbsp apple cider vinegar
• 1 tbsp maple syrup
• Salt and pepper to taste

Instructions:

1. Roast Sweet Potatoes: Preheat oven to 400°F. Toss sweet potatoes with a bit of olive oil, salt, and pepper. Roast for 20-25 minutes until tender.
2. Combine Ingredients: In a large bowl, combine spinach, cooked quinoa, pomegranate seeds, walnuts, and roasted sweet potatoes.
3. Make Dressing: Whisk together olive oil, apple cider vinegar, maple syrup, salt, and pepper.
4. Toss and Serve: Drizzle the dressing over the salad and toss to combine.
5. Serve immediately.

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