Makes 2 main dishes
4 cups baby greens of your choice, I like the spicy green blend (spinach and mustard green blend)
2 small garnet yams, washed & scrubbed & sliced into wedges
3 beets (assorted colors) washed & scrubbed
Avocado oil spray
4 strawberries sliced
2 TBS Hemp seed
2 TBS sunflower seed
2-4 patties of apple gate, chicken breakfast sausage patties (depending on how many people will be eating & appetite) or Applegate chicken sausage sliced
1 c. Blackberries
1 TBS. Apple Cider Vinegar
1 TBS. Lemon juice
3 TBS olive oil
1 tsp. Himalayan pink salt
Fresh cracked pepper to taste
Preheat oven to 420 degrees. Spray your baking sheet with avocado oil. Place sweet potato wedges and whole beets on baking sheet. Roast in oven for 30 minutes or until tender when pierced with a fork. During the last 10 minutes of Roasting place your sausage patties or sausage slices on the baking sheet.
While the vegetables are roasting prepare the salad dressing:
Blend Blackberries in the blender, strain through a mesh strainer into a medium-size mixing bowl to remove the seeds. Discard seeds. Whisk in the apple cider and lemon juice. Next whisk in the olive oil. Add salt and pepper to taste.
Remove the vegetables from the oven, let cool slightly until cool enough to safely handle. Using a kitchen towel that you don’t mind will get stained; grab each beet and wrap it in the towel, use the towel to scrub the skin off the beet- it will come off easily. Cut beets into wedges.
Assemble the Salad:
Place greens on the Plate, arrange a few sweet potato wedges, assorted colored beet wedges, avocado, & strawberries. Drizzle the salad dressing on the salad and garnish with 1 tbs. each hemp and sunflower seeds. Top with a sausage patty or sausage slices.