Fall Harvest Salad

1: Preheat the oven to 350°F.

2: Chop the sweet potato and toss it with maple syrup, olive oil, salt, and pepper.

3: Roast the sweet potato in the oven for 35 minutes.

4: In a large bowl, combine mixed greens, chopped fig, pomegranate, dried cranberries, roasted nuts or seeds, avocado, and red onion.

5: In a small bowl, whisk together apple cider vinegar, olive or avocado oil, pomegranate molasses, salt, and pepper for the dressing.

6: Once the sweet potatoes are roasted, add them to the salad and drizzle with dressing.

7: Toss everything together and serve immediately.