Big Fatty Fall Salad w Creamy Balsamic Dressing

Ingredients

• 1 tablespoon olive oil

• ½ sweet potato, quartered and thinly sliced

• 1 small shallot, thinly sliced

• Optional: fresh thyme

• 3 cups mesclun / mixed greens

• ¼ cup shredded carrot

• ¼ cup roasted beets

• 2 tablespoons, pecans, roughly chopped and toasted

• 2 tablespoons pumpkin seeds (pepitas)

• 2oz goat cheese

• ¼ honey crisp apple, thinly sliced

• Chives, finely chopped

• 1 tablespoon hemp seeds

• 4oz protein: salmon or chicken, rotisserie chicken is great

For the Salmon:

• 1 salmon filet

• Avocado oil

• Salt & pepper

Instructions:

1. Preheat oven to 425°F. Toss sliced sweet potatoes and shallot with olive oil, fresh thyme and salt & pepper. Bake for 15-20 minutes until soft, flipping halfway through. Set aside to cool slightly.

2. For the salmon - Place a large 12-inch cast iron skillet over high heat for preheat. Pat the salmon fillets dry with a paper towel. Rub salmon all over with avocado oil. Season

   with salt and pepper. Add a small amount of avocado oil (or avocado oil spray) to the skillet. Cut a piece of parchment paper to fit the skillet. Place the parchment paper directly onto the hot skillet.

3. Place the salmon fillet, skin side down, on the parchment paper. Press them down gently with a spatula to ensure the skin makes full contact with the hot surface. Let the salmon cook undisturbed for about 3-4 minutes, until the skin is crispy and releases easily from the parchment paper.

4. Carefully flip the salmon fillets over and cook for an additional 1-2 minutes until the flesh is cooked to your desired level of doneness.

5. In a large bowl, combine all ingredients. Pour the dressing over the salad and toss gently to coat all ingredients evenly. Top with an extra sprinkle of hemp seeds.