Roasted Sweet Potato and Brussels Sprouts Salad

Preheat oven to 400 degrees F (200 degrees C) and prepare baking sheet with Coconut Oil Cooking Spray (as needed).

Add the Sweet Potato (1) to greased baking sheet and spread into single layer which should only take up about half the pan.

Spray sweet potatoes with a light layer of Coconut Oil Cooking Spray (as needed) then sprinkle with one teaspoon of Coconut Sugar (1/2 Tbsp), Ground Cinnamon (to taste) and Sea Salt (to taste). Roast the sweet potatoes for five minutes.

Take the tray out and add the Brussels Sprouts (10) to the rest of the pan. Season the brussels sprouts with the same method as the sweet potato cubes. Return pan to oven and roast another five to six minutes.

Remove pan, flip both brussels sprouts and the sweet potatoes, and bake another 5 minutes, or until sweet potatoes are tender and brussels sprouts are cooked and slightly crispy.

Allow the veggies to cool for 5 minutes, then divide the Fresh Spinach (2 cups) and Salad Greens (2 cups) between two plates or large bowls. Layer with the roast veggies, Canned Chickpeas (1/2 cup), Dried Cranberries (2 Tbsp), and Goat Cheese (2 Tbsp).

For the dressing, add Balsamic Vinegar (2 Tbsp), Maple Syrup (1 Tbsp), Almond Milk (2 Tbsp), and Ground Black Pepper (1/8 tsp) to a small jar and whisk until well-blended.

Drizzle salad with dressing. Store any remaining dressing in the fridge.