This autumn salad with apple cinnamon croutons the combination of the fresh arugula with the roasted sweet potatoes, mixing light and fresh with warm and comforting… fitting for Autumn, transitioning between Summer and Winter.

For this recipe, we collaborated with photographer and recipe developer Sam Guarnieri @samdoesherbest.

Sam used an allergy friendly recipe and ZEGO Apple Cinnamons Mix-Ins to add a healthy boost to your daily protein intake.

Ingredients

For the salad:

• 1 Sweet Potato, diced & roasted
• 6 Cups Arugula
• 1 Apple, sliced
• ½ Cup Dried Cranberries

For the Apple Cinnamon Croutons:

• 1 Cup ZEGO Apple Cinnamons Mix-Ins
• 2 Tablespoons Coconut Oil, melted
• 1 Tablespoon Maple Syrup
• ½ Tablespoon Arrowroot or Corn Starch
• Pinch of Salt

For the dressing:

• ¼ Cup Olive Oil
• 1 Tablespoon Dijon Mustard
• 1 Tablespoon Maple Syrup
• 1 Tablespoon Apple Cider Vinegar
• 1 Clove of Garlic, chopped
• ½ Teaspoon Salt

Method

1. Preheat your oven to 325F and line a baking tray with parchment paper.
2. Mix together all ingredients for the apple cinnamon croutons in a bowl – Apple Cinnamon Mix-Ins Trail Mix, coconut oil, maple syrup, and arrowroot starch.
3. Spread the crouton mixture into an even layer on your prepare baking tray and bake for 15 minutes.
4. While the croutons are baking, add all of the dressing ingredients to a mason jar, secure it with a lid, and shake to combine.
5. Remove the croutons from the oven and let cool for 5-10 minutes, once cool carefully break into 2-3 inch pieces.
6. Assemble all salad ingredients in two bowls, top with the Apple Cinnamon Mix-Ins croutons, and dress to your liking!