2 large sweet potatoes, roughly chopped
4 large celery stalks, chopped
4 green onions, chopped
½ cup toasted, unsalted pumpkin seeds
½ cup extra-virgin olive oil + extra for roasting potatoes
2 tablespoons apple cider vinegar
Juice and zest of 1 lemon
1 teaspoon pumpkin spice
1 teaspoon dried rosemary
1 tablespoon raw honey
1 tablespoon Dijon or regular mustard
Preheat oven to 375 degrees F.
Place chopped sweet potato into a bowl and toss with a couple tablespoons olive oil, enough to coat and season with sea salt and black pepper. Spread out onto a large baking sheet and bake in the oven for 25-35 minutes, or until they are tender.
Remove from the oven and toss together in large bowl with all of the remaining ingredients.
You can toast the pumpkin seeds yourself by placing them into a pan and cooking them on high heat for about 5 minutes, stirring them frequently. Watch them carefully as they toast really quickly and you don’t want them to burn.