Its officially Fall! The time has changed, the days are shorter and we are heading into cooler weather quickly. This is the perfect season to take advantage of all the wonderful root veggies that are flowing into our markets.

We love sweet potatoes for more than one reason. The color is glamorous and showy, the taste is luscious and sweet, the texture perfect for roasting, baking and pureeing, and of course because of its super nutrition. Sweet Potatoes are inexpensive and pack a powerful nutrition punch. They are loaded with Vitamin A, fiber, and potassium.

Garam Masala, the Indian spice that’s full of flavor and warm delicious spices is also one of our favorites. A blend of coriander, cumin, turmeric, sometimes cinnamon, pepper, cloves, nutmeg, cardamom and mace – its hard to find a spice blend that’s a bigger spice player that’s more power-packed! Garam Masala is believed to have many health benefits because of the wonderful spices in it. It is often said to “bring heat” to the body and warm you up. It also helps with the immune system, fighting inflammation, and promoting a healthy GI tract.

Fall Harvest Salad with Sweet Potato Croutons

1 Large Bag Power Greens

1 Large Bag Baby Spinach

1 Head Radicchio, Shredded

½ Cup Chopped Green Onion

1 Recipe *Pomegranate Vinaigrette

¾ Cup Chopped Roasted Pecans

½ Cup Chopped Dried Tart Cherries, (or dried cranberries if you can find them without sugar)

1 Recipe **Sweet Potato Croutons

Toss the greens, spinach, radicchio and green onions together in a large salad bowl. Toss with the Pomegranate Vinaigrette, starting with half of the dressing and adding more as necessary. Sprinkle on the pecans, cherries and croutons and serve.

*Pomegranate Vinaigrette

3 TB White Wine Vinegar

¼ Cup Extra Virgin Olive Oil

2 Tsp Dijon Mustard

1 TB Pomegranate Molasses, (or honey)

Sea Salt and Freshly Ground Black Pepper to taste

Shake all the ingredients together in a jar.

**Sweet Potato Croutons

1 Large Sweet Potato, cut into ½” pieces, (if the sweet potato has soft skin, leave it on!)

2 TB Extra Virgin Olive Oil

1 – Tsp Garam Masala (to your taste)

¼ Tsp Each Sea Salt and Freshly Ground Black Pepper

Toss the sweet potato, oil, garam masala and salt and pepper together in a bowl. Spread out on a sheet pan and slide into a 400F oven. Cook until the sweet potato is soft in the middle and brown and toasted on the edges – about 30 minutes. Set aside to cool for 15 – 20 minutes before tossing with the salad.