Slice sweet potato into moon shapes and cook to medium. Slice the avocados and prepare the pomegranate by taking the arils out of the white skin. Set aside.
On a serving dish, assemble the spinach first, then layer with slices of sweet potato and avocado.
Prepare the dressing by mixing the olive oil, ACV, mustard, honey, and salt and pepper.
Top with pomegranate and sunflower seeds. Sprinkle with nutritional yeast (optional).
Enjoy your healthy salad!
More about the Author
Rachel has 28 years experience as a holistic lifestyle coach. She completed her B.H.Sc. in Nutritional Medicine and has been a whole foods vegetarian chef for close to 30 years, working in the USA, Central America, Mexico, and Thailand. Rachel loves healing through a whole foods diet, has specialised in working with kids with spectrum disorders, and women's health.