Warm Harvest Salad

INGREDIENTS:

• 2 large sweet potatoes, pierced 6 to 8 times with a fork
• 6 Tbsp extra-virgin olive oil, divided
• 8 ounces organic crimini mushrooms, trimmed & quartered
• 1 medium onion, chopped
• 1 teaspoon sea salt, divided
• 1 bunch rainbow chard leaves, roughly chopped
• 4 Tbsp fresh goat cheese - optional
• 2 gala apples, diced - optional

INSTRUCTIONS:

1. Preheat oven to 400°F.
2. Bake sweet potatoes (you may want to put a piece of aluminum foil underneath to catch any drips) for 1 hour.
3. In the meantime, when the sweet potatoes have cooked for about 30 minutes, warm a large skillet over medium-high heat, add 2 Tbsp of olive oil, mushrooms, onion, and ½ teaspoon of salt.
4. Sauté for 3 to 4 minutes, keeping the mushrooms firm.
5. Transfer to a medium bowl.
6. Add the remaining 4 tablespoons of olive oil to the warm skillet and stir in the chard until wilted, about 3 minutes.
7. Stir in the mushroom and onion mixture.
8. Remove the sweet potatoes from the oven and cut each crosswise into 8 slices. As you slice them, the peels should slip away; discard the peels.
9. Arrange 4 sweet potato slices on individual plates and sprinkle evenly with remaining ½ teaspoon of salt.
10. Scoop the warm greens, mushrooms and onion mixture over the warm sweet potatoes.
11. Top each with 1 Tbsp of cheese and diced apples.