Autumn Salad

How to make it:

1. Preheat your oven to 425ºF and prepare the sweet potatoes.

2. Cut 2 sweet potatoes into cubes and toss in olive oil and seasonings of your choice (I used onion powder, cayenne, paprika, thyme, salt and pepper. This is where your spiciness preferences come into play!)

3. Roast for 30 minutes total, tossing every 10 minutes.

4. While sweet potatoes are cooking, prepare your couscous.

5. In a 2 qt saucepan, sauté 1 ⅓ cups couscous in about a tablespoon of olive oil over medium heat until couscous is lightly browned (about 4 minutes).

6. Slowly add 1 ¾ cups of chicken broth and bring to a boil.

7. Reduce to a simmer and cover. Simmer for 12 minutes or until liquid is fully absorbed.

8. Once couscous and sweet potatoes are mostly cooled, assemble your salad.

   Tip: I like to add half of the dressing into the bowl and then toss it together with a few handfuls of your arugula. Then, add in the shallot and toss. From there, toss in the couscous, sweet potatoes, your apple (if you opted to add it) and the remainder of the dressing. Top with your feta, seeds, or cranberries and enjoy!

What you’ll need:

• 1 ⅓ c Pearled (Israeli) couscous

• 1 ¾ c chicken broth

• Arugula (a few handfuls)

• 2 sweet potatoes, cubed

• 1 shallot, diced

• Feta, however much you like

• Optional: pine nuts or pumpkin seeds, diced apple, dried cranberries

For the dressing:

• 1 tsp Dijon mustard

• 1 tsp whole grain mustard

• 1 tbsp maple syrup

• 2 tbsp apple cider vinegar

• 2 tbsp olive oil

• Salt & pepper

Add to a small jar and shake until combined.