The Wellorist


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Flavors of Fall Salad

Prep Time: 10 minutes
Cook Time: 20 mintues
Servings: 5


  • 5 cups/large handfuls of spinach
  • 2 beets, diced
  • 1 large sweet potato, diced
  • 1 rounded cup brussel sprouts, halved
  • 1 apple, sliced
  • 1/4 cup almonds, chopped
  • 3 tbsp olive oil
  • 2 tbsp balsamic vinegar
  • dash of salt & pepper
  • optional: 1/2 cup goat cheese


  1. Preheat oven to 425F. On non-stick baking sheet(s), spread out sweet potato, beets, and brussel sprouts. Bake about 20 minutes or until vegetables are softened and golden brown. Let cool.
  2. In large salad bowl, add all ingredients (except goat cheese and almonds) and toss
  3. Top with almonds and goat cheese, and enjoy!

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