Fall Salad with Sweet potatoes and Pecans

sweet potatoes, red onion, garlic, celery, baby spinach, blue cheese crumbles, pecans

1. Oven roast cubed sweet potatoes, seasoned with black pepper, za’atar, and olive oil

2. Saute red onions and garlic, seasoned with black pepper, za’atar, and olive oil

3. Combine all ingredients, top with blue cheese crumbles and pecans, with a squeeze of lemon and garlic olive oil

Celery- Calcium, Copper, Iron, Manganese, Phosphorus, Potassium, Vitamins A, b9/folate, and K, Fiber

Blue Cheese Crumbles- Calcium, Phosphorous, Vitamins A, B2/riboflavin, B12/cobalamin, Vitamin K, Zinc, Protein, Probiotics

Garlic- each clove contains a small amount of Calcium, Iron, Magnesium, Manganese, Potassium, Vitamins C, E, K, and Zinc

Red onion- Potassium, Vitamins B6/pyridoxine, B9/folate, Vitamin C, Fiber, Anthocyanins, Quercetin

Pecans- Calcium, Iron, Magnesium, Manganese, Phosphorus, Vitamin A, Vitamins b1/thiamine, B2/riboflavin, B3/ niacin, B6/pyridoxine, B9/ folate, Vitamin E, Zinc, Fiber, Protein

Baby Spinach- Calcium, Iron, Beta carotene/Vitamin A, Vitamin B9/folic acid, Vitamin C, Vitamin K

Sweet potato- Calcium, Iron, Potassium, Vitamin B6/pyridoxine, Vitamin C, Fiber, Protein