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Preheat oven to 385F and line a large baking sheet with parchment paper.
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Wash sweet potatoes and beets. Cut into cubes and place on baking sheet. The smaller you chop them the crispier they will be, so there is a lot of chance to play with texture here.
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Coat with olive oil, sea salt, and pepper and spread in a single layer.
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Bake for 15 minutes then remove from oven, stir around, and bake for another 15 minutes until crispy on the edges.
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While sweets and beets are cooking heat a small frying pan over medium.
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Add pumpkin seeds and toast until browned and popping, about 5-7 minutes, stirring consistently. You will want to keep your eyes on them so they don't burn.
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Remove sweets and beets from oven and set aside to cool.
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Place mixed greens into a large salad bowl.
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Using a cheese grater, shred the carrot and place in a salad or serving bowl.
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Cut celery. I typically will slice the stalk into half or thirds then chop into bite-sized pieces. Add to carrots
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Dice onion. Add to veggies.
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Add pumpkin seeds and currants to veggies.
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Once sweets and beets are cooled, add to serving bowl and mix thoroughly. Top with homemade vinaigrette of choice (see below!).