- Slice sweet potato into moon shapes and cook to medium. Slice the avocados and prepare the pomegranate by taking the arils out of the white skin. Set aside.
- On a serving dish, assemble the spinach first, then layer with slices of sweet potato and avocado.
- Prepare the dressing by mixing the olive oil, ACV, mustard, honey, and salt and pepper.
- Top with pomegranate and sunflower seeds. Sprinkle with nutritional yeast (optional).
- Enjoy your healthy salad!