Warm Apple-Cinnamon Salad

By Claire Georgiou, Reboot Naturopath, B.HSc ND

Not only does apple mix well with carrots, sweet potato and cinnamon in a juice but it also works as a delicious autumn or spring warm salad! I always love adding fruit to a salad, so here is a roasted fruit salad with the addition of the other roasted vegetables. This salad is a delicious plant-based meal on its own, or use it as a starter or side dish. Cinnamon has been shown to be beneficial for supporting healthy blood sugar levels and it helps reduce those junk-food cravings.

Ingredients

4 apples, cored and thickly sliced
2 large carrots, cut into sticks
1 large sweet potato, thickly sliced(with or without skin)
Olive oil or coconut oil for baking
2 tsp cinnamon powder
Salt and black pepper to taste
2 cups baby spinach leaves
2 cup arugula (rocket)
½ red onion, sliced

For the dressing:

2 tsp white balsamic vinegar
2 tbls olive oil

Directions

Preheat the oven to 350F (180C).
Prepare and chop the apple, carrot and sweet potato
Coat chopped fruit and vegetables in oil, cinnamon and season with salt and pepper.
Bake prepared vegetables for 25 to 30mins or until they are cooked and beginning to brown.
Combine the spinach, arugula, red onion and dressing up together in a bowl, then top with the roasted apples and vegetables.

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Servings: 2 as a main dish, 4 as a side dish

Substitutions

Apple – Pear, beets, golden beets

Carrots – sweet potato, pumpkin

Sweet potato – winter squash, pumpkin

Spinach – Baby kale leaves, kale, any lettuce

Arugula – spinach, watercress

Red onion – yellow onion, spring onion