As the days heat up our household has been obsessing over chopped salads and recently started whipping up salads using an Inspiralizer (#notasponsoredpost). Yes I know we’re late to the party! I think I’m also the last person on the planet to discover that although we can’t eat potatoes raw, sweet potatoes are totally fine consumed raw – they don’t contain the same harmful enzyme as regular potatoes.

Here’s what you’ll need to make our Fennel, Sweet Potato and Pear Salad:

Ingredients:
  • 2 Cups Baby greens (we used baby spinach)
  • 1/4 Cup Fennel
  • 1 Cup Sweet potato
  • 2/3 Cup Pear
  • 1/4 Cup Sliced Almonds
  • 1 Tbsp. Toasted Sesame
  • 1 Squeeze of an Orange (approximately 1 Tbsp.)
  • If desired save a few fennel fronds for garnish

Dressing:

  • 2 Tbsps. Extra Virgin Olive Oil
  • 1 Tbsp. Balsamic Vinegar
  • Salt & Peppe

Method

  • Inspiralize fennel, sweet potato and pear and add to baby greens
  • Toss in almonds and toasted sesame
  • Add one squeeze of an orange
  • Add dressing
Benefits
Sweet potatoes and baby spinach are both high in vitamin Avitamin C and fiber. Baby spinach is rich in antioxidants as well as vitamins B2 and K.

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