Harvest Salad

Ingredients for the Pecans:

• 1 cup pecans, chopped
• 1 Tbsp your favourite medium Single Estates Olive Oil
• 1 Tbsp Pomegranate Dark Balsamic
• 1 tsp cinnamon
• 1 tsp chilli powder
• Salt and pepper

• 1 lg. head romaine lettuce, chopped
• 2-3 cups baby spinach
• 1 large sweet potato, baked until cooked through (35-45 Mins in 350F oven) and then cubed into small pieces
• 1/2 tsp chilli powder
• 1/2 tsp cinnamon
• 1 Apple, cube into small pieces
• 1/2 cup pomegranate seeds
• 1/2 cup dried cranberries
• 1/2 small red onion, sliced thinly
• 1/2 cup Blood Orange Olive Oil
• 1/2 cup Pomegranate Dark Balsamic
• Salt and pepper

Instructions for the Pecans:

1. In a small pan, heat the Single Estates Olive Oil on low heat and add the pecans. Stir until pecans begin to brown, then quickly add the chilli powder, cinnamon, salt, pepper, and Pomegranate Dark Balsamic.
2. Turn heat off and continue to stir the pecans until they are coated with the balsamic.
3. Set aside to cool completely.

Instructions for the Salad:

1. In a small bowl, toss the cubes of sweet potato with the chilli powder and cinnamon. Set aside.
2. Place the chopped romaine and spinach in a large bowl. Add the red onion slices and toss together. 
3. Top with the sweet potato cubes, apple cubes, pomegranate seeds, and cranberries. Top with the pecan pieces.
4. In a small bowl, whisk the Blood Orange Olive Oil, Pomegranate Dark Balsamic, salt and pepper.
5. Before serving the salad drizzle with the dressing and toss.