1/4 cup Extra Virgin Olive Oil (divided)
1 Sweet Potato (medium, sliced into small cubes)
1 Peach (sliced)
1/4 tsp Sea Salt
1 tbsp Balsamic Vinegar
1 1/2 tsps Maple Syrup
4 cups Baby Spinach
1/2 cup Cherry Tomatoes (halved)
1/4 cup Pistachios (shelled and chopped)
1/4 cup Goat Cheese (crumbled)
- Heat 1/4 of the olive oil in a skillet over medium heat. Cook sweet potato for about 7 minutes, stirring occasionally. Add the peach slices. Cook until slightly browned and the sweet potatoes are tender, adding more oil if necessary.
- In a bowl or mason jar, whisk together the remaining oil, salt, balsamic vinegar and maple syrup.
- Divide spinach, sweet potato, peaches, tomatoes, pistachios and cheese into bowls. Drizzle with your desired amount of dressing. Enjoy!
Storage: Refrigerate in an airtight container up to 3 to 4 days.
No Peach: Use nectarines, plums, pear or gala apples instead.
No Goat Cheese: Use feta or cashew cheese instead.