Would you please look at these colors? Autumn is in full speed here. Fig season is so so short, we better make the most of it! Sweet potato paired with the sweetness of figs and acidity of pomegranate is just perfect.

I made a maple syrup and parsley dressing, it compliments this beautiful Fall salad so well! If you'd like to know more about seasonal produce and have valuable content about that, I highly recommend signing up for my newsletter : www.live-seasonally.com.

Sweet potato and pecan nuts Fall salad (serves 2) :

• 1 sweet potato
• 2 handfuls baby greens
• 15 pecan nuts
• 1/4 pomegranate
• 6 figs
• Olive oil

For the dressing :

• 6 tbsp olive oil
• 1 tbsp maple syrup
• 1 tbsp apple cider vinegar
• 1/2 garlic clove
• 1 tbsp fresh parsley
• 1 tbsp lemon juice

For the dressing, put all the ingredients in a blender and blend until smooth.

Preheat the oven at 180°C/350°F.

Cube the sweet potato, massage with a little bit of olive oil. Put it on a parchment paper covered baking tray.

Bake for 10-15 minutes, sweet potatoes must be soft and a bit golden.

In a bowl, add your washed and drained baby greens.

Add cubed sweet potatoes, pecan nuts, quartered figs and pomegranate bits.

Drizzle with the dressing and serve!