September means fall has begun. At least for me.
The problem with this line of thinking is that even though my mind has made the switch, sometimes the weather has not yet. We are currently on our fourth day of mid 90 degree temps, so eating a hot bowl of soup or stew isn’t quite appealing just yet.
But this salad is full of fall flavors — roasted sweet potatoes and a maple mustard vinaigrette. I used a combination of chopped baby spinach and arugula for the salad base, and added some lentils and sunflower seeds for protein and crunch. Some dried cranberries to finish and you’ve got yourself a meal.
