Blueberry Spinach Salad Bowl with Orange Vinaigrette - Forks Over Knives

Ingredients

• ½ tsp. orange zest
• 2 tablespoons juice from 1 orange
• 1 tablespoon white wine vinegar
• 1 tablespoon snipped fresh herbs, such as parsley, chives, or dill
• 1½ teaspoon Dijon-style mustard
• Sea salt and freshly ground black pepper, to taste
• 1 small sweet potato, peeled and thinly sliced
• 1 teaspoon orange juice
• ⅛ teaspoon curry powder
• ⅛ teaspoon paprika
• 3 cups fresh baby spinach
• 1¼ cups cooked wheat berries
• ½ of a 15-oz. can no-salt-added cannellini beans, rinsed and drained
• ⅔ cup fresh blueberries
• ½ of an avocado, seeded, peeled, and sliced
• Optional toppings: sliced green onions, sliced radishes, and/or fresh orange slices