🍁Favorite Fall salad🍁

* I served this with grilled chicken and black-eyed peas

* Leftovers for lunch with chopped chicken, cubed tempeh, or beans

Salad

• 4 servings arugula, baby kale or mixed salad greens
• 1 sweet potato or 2 cups butternut squash, cubed and roasted
• 2 green onions, chopped
• 1 avocado, cubed
• 1/4 cup toasted pecans or walnuts, chopped
• 2 Tbsp chopped dried cherries or cranberries
• 2 Tbsp goat cheese crumbles, feta, or blue cheese                                 *use almond cheese for plant-based

Dressing (or use purchased lemon vinaigrette):

• 2 Tbsp olive oil
• 2 Tbsp lemon juice
• 1 tsp Dijon mustard
• 1 tsp honey or maple syrup
• 1 small garlic clove, minced
• Sea salt to taste
• Freshly ground pepper to taste