Easy Fall Harvest Salad Guaranteed to Score You Some Aura Points

1. Prepare the sweet potatoes: Toss the diced sweet potato with a little maple syrup, olive oil, salt, and pepper. Roast at 350°F (175°C) for about 35 minutes, or until tender.
2. Prepare the dressing: In a small bowl, whisk together ¼ cup apple cider vinegar, ¼ cup olive or avocado oil, 2–3 tablespoons pomegranate molasses, and salt and pepper to taste. (Note: If you don't have pomegranate molasses, date syrup or honey works as a substitute.)
3. Assemble the salad: In a large bowl, combine the mixed greens, chopped figs, pomegranate seeds (or dried cranberries), roasted nuts or seeds, sliced avocado, red onion, and the roasted sweet potatoes once they are slightly cooled.
4. Dress and serve: Drizzle the prepared dressing over the salad and toss gently to combine. Serve immediately.