This salad is full of immune-boosting ingredients like spinach, sweet potato, red bell pepper avocado, cabbage and so much more. If you are looking to boost your immune system and maybe lose the “Quarantine 15” this is the salad for you! Plus, it won't leave you hungry and wondering when it’s time to eat again. You can also download my FREE immune-boosting recipe ebook Here
AUTHOR: Tessa Wells
PREP TIME: 30 minutes
COOK TIME: 50 minutes
5 oz spinach
1 tbsp. olive oil
1 sweet potato (12 ounces), peeled and diced (1/2-inch)
⅛ tsp. ground pepper
1 (15 ounces) can of low-sodium cannellini beans, rinsed
1 cup red bell pepper, chopped
1 large avocado, peeled, pitted, and diced
1 cups shredded cabbage
⅓ cup cashews
½ cup olive oil
3 tbsp. apple cider vinegar
1 tbsp. dijon mustard
1 large lemon (3 tbsp. juice)
2 clove garlic, minced
Preheat the oven to 425F. Peel the sweet potato and cut off the ends. Cut the sweet potato into equal ½ inch rounds. Then chop into pieces: cut each sweet potato “round” into ½ inch sized pieces.
Toss the cubes with the 1 tablespoon oil and ⅛ pepper and ⅛ salt. Roast on a large baking sheet at 425F, Toss the sweet potatoes every 10-15 minutes to prevent them from burning. Cook till they are nicely caramelized.
Whisk the apple cider vinegar, mustard, and minced garlic together in a small bowl. Slowly add the olive oil into the vinegar mixture while whisking. Mix in the lemon juice and pour into a jar. Refrigerate while you finish the salad.
Shred the purple cabbage, chop red pepper, pit, and chop avocado, and rinse the beans.
Add cabbage, peppers, beans, spinach, avocado, cashew, and cooled sweet potatoes to a bowl and toss. Toss the salad with the desired amount of dressing.