Winter Salad


  • 2 cups Mixed greens
  • 1 cup Spinach
  • 1/2 head of red cabbage sliced or shredded
  • 1 cup sunflower sprouts
  • 1/2 yellow bell pepper- cut into small squares
  • 1/2 red bell pepper cut into small squares
  • 1 purple carrot sliced (usually available at farmers markets)
  • 1 small sweet potato cut into cubes and roasted
  • 1/2 or 1 large or small watermelon radish


  • Olive oil
  • Balsamic Vinegar (aged)
  • splash of maple syrup
  • sea salt
  • lavender
  • thyme
  • 1/2 avocado cubed¬† optional


  • Preheat oven to 350.
  • Wash and cut sweet potato into small cubes.
  • Coat with 1-2 Tbs Olive oil, and place on a baking sheet.
  • Sprinkle with Sea Salt, Lavender and Thyme.
  • Roast for 25-30 minutes (watch so they do not burn).
  • Remove from oven and cool.
  • Assemble the salad starting with greens on the bottom and adding the sweet potato last.
  • I like to cut some of the watermelon radish into 1/2 rounds to decorate the side of the salad bowl.
  • Feel free to substitute other colorful seasonal veggies.
  • Drizzle with dressing and serve!

Posted On

February 10, 2015

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