4 small cooked beets, sliced (I used “Love Beets“)
1/4 cup pumpkin seeds (pepitas)
3 TBS balsamic vinegar
2 TBS extra virgin olive oil
1 date, soaked & pitted
1 tsp stoneground mustard (optional)
salt & pepper to taste
Spiralize or chop sweet potato and cook on stove top until soft.
While the sweet potato is cooking, make your dressing.
Combine balsamic vinegar, olive oil, pitted date, mustard, and salt & pepper in a small blender and process until smooth. (You may end up with some date chunks, I kept mine in the dressing.)
Once sweet potato is done cooking, allow to cool slightly.
Toss mixed greens, sweet potato, beets, and dressing in a large bowl. Top with pumpkin seeds and serve.