🥄Ingredients: 
1 medium sweet potato, cut into cubes 1 tablespoon melted coconut oil1 tablespoon brown sugar or maple syrup1/2 teaspoon garlic powder¼ teaspoon cinnamonsalt and pepper½ cup pecans1 (3 ounce) bags spinach3/4 cup pomegranate seeds1 medium ripe pears, thinly sliced
🥄Instructions:
Preheat the oven to 400 degrees F. In a bowl, whisk together the oil, garlic powder, cinnamon. Season with salt and pepper and toss well to coat. Roast for 20-30 minutes until sweet potatoes are fork-tender. They should get a little crispy on the edges.
While the sweet potatoes are cooking, add pecans to a pan and place over medium heat, stirring occasionally for 3-4 minutes until pecans are slightly golden brown on edges. Set to cool, than chop the pecans into big pieces.
In a bowl, mix the spinach, pomegranate seeds, pear slices, and cooked sweet potatoes. Top with toasted pecans.