Warm Sweet Potato and Spinach Salad

A vibrant and wholesome salad that combines tender roasted sweet potatoes, fresh spinach, juicy pear, and crunchy toasted pecans for a perfect mix of flavors and textures.

Ingredients

• 1 medium sweet potato, cut into cubes
• 1 tbsp melted coconut oil
• 1 tbsp brown sugar or maple syrup
• 1/2 tsp garlic powder
• 1/4 tsp cinnamon
• Salt and pepper to taste
• 1/2 cup (60g) pecans
• 3 oz (85g) bag of spinach
• 3/4 cup (130g) pomegranate seeds
• 1 medium ripe pear, thinly sliced

Instructions

1. Preheat oven to 400°F (200°C).
2. On a baking sheet, toss the sweet potato cubes with coconut oil, brown sugar, garlic powder, cinnamon, salt, and pepper. Roast for 20-30 minutes until tender and crispy on the edges.
3. While the potatoes are roasting, toast the pecans in a dry pan over medium heat for 3-4 minutes until fragrant. Let them cool, then roughly chop.
4. In a large bowl, combine the spinach, pomegranate seeds, and sliced pear.
5. Add the warm roasted sweet potatoes to the bowl and top with the toasted pecans. Toss gently and serve immediately.

Enjoy!