Glorious greens. This is our marketing manager Sonya's favourite salad! We combine This candied walnuts and a tangy dressing for texture, sweetness and crunch. 

For the salad:

Yams, sliced into medallions

2 cups spinach

¼ bunch dill

3 beets

¼ bunch cilantro

For the yams:

1 tsp coconut oil

¼ tsp coriander, paprika, chilli flakes, cumin seeds

Salt

Pepper

For the walnuts:

1 tsp coconut oil

1 tsp honey

3 tablespoons walnuts

For the Dressing

4 tablespoons grapeseed oil

1 tsp dijon mustard

1 tsp minced garlic

2 tsp apple cider vinegar

1 tbsp honey

Prep the Dressing

Whisk all ingredients together.

Bake the yams

Heat coconut oil in pan on medium heat. Drizzle over yams. Sprinkle coriander, turmeric, chilli flakes and paprika. Roast yams on 375 heat, till golden brown (20 minutes).

Fill a pot of water, bring to boil at high. Add beets, lower to medium high, and cook till they can be easily pierced with a fork (30 minutes).

Prep the Salad

Mix spinach, dill, cilantro. Once beets are cooked, remove from water and dice. Add to salad.

Candy the walnuts. Heat 1 tsp coconut oil, add walnuts, add 1 tsp honey, use spatula to spread the honey. Remove once walnuts start to brown (5 – 7 minutes).

Remove yams from oven when cook, slice into small cubes, toss into salad. Pour dressing on salad, toss.

Top with goat cheese.

Serve!