8 cups baby romaine mix, spring mix, or baby spinach leaves
Instructions
Preheat oven to 375° F. Dice the sweet potato into ½ inch cubes and spread onto a parchment lined baking sheet. Toss the cubes in olive oil, rosemary, nutmeg, salt and pepper. Bake for 30 minutes, tossing halfway through until a fork is easily inserted in a potato piece yet they are still firm.
Meanwhile, heat a nonstick pan over medium heat and add coconut oil. Quarter your brussel sprouts, add to heated pan, and sprinkle with a pinch of salt and pepper. Cook, stirring occasionally until they turn bright green and some sides are lightly caramelized, about 7 minutes.
When you're ready to eat, toss 1 cup of the prepared sweet potatoes, prepared brussel sprouts, lettuce, pomegranates and nuts, if using, with desired amount of dressing. I usually use most of the dressing but this is up to your preference! Serve immediately.
Recipe by Insightful Bite at https://www.insightfulbite.com/simple-festive-salad-with-dijon-ginger-dressing/