Ingredients

  • 3 tablespoons balsamic vinegar
  • 2 medium ripe bartlett pears, thinly sliced
  • 1 tablespoon brown sugar (or coconut sugar or maple syrup)
  • ¼ teaspoon cayenne pepper
  • ¼ teaspoon cinnamon
  • 1 tablespoon melted coconut oil
  • ½ teaspoon dijon mustard
  • ¼ cup extra virgin olive oil
  • 1 garlic clove, minced
  • ½ cup goat cheese (or can use feta)
  • 1 teaspoon honey
  • ½ cup pecans
  • 3/4 cup pomegranate seeds, from 1 pomegranate
  • Freshly ground salt and pepper
  • Salt and pepper, to taste
  • 2 (6 ounce) bags organic spinach (about 8-10 cups spinach)
  • 2 medium sweet potatoes, cut into ½ cubes (can also use cubed butternut squash)

Ready In 40 Minutes

Servings: 6

Cooking Instructions

Step 1

  • Preheat the oven to 400 degrees F. In a small bowl, whisk together the coconut oil, brown sugar, minced garlic, cinnamon and cayenne.
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Step 2

  • Place the sweet potatoes on a baking sheet and pour mixture over the top. Season with salt and pepper and toss well to coat. Roast for 20-30 minutes until sweet potatoes are fork-tender, tossing a bit halfway through. They should get a little crispy on the edges.
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  • Length: 30 minutes

While the sweet potatoes are cooking, you can toast the pecans on the stovetop

Step 1

  • Add pecans to a pan and place over medium heat, stirring occasionally for 2-5 minutes until pecans are fragrant and slightly golden brown on edges.
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  • Length: 5 minutes

Step 2

  • Remove from heat and transfer to a cutting board. After a few minutes, chop the pecans into big pieces. Set aside.
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Step 3

  • In a mason jar or small bowl, add all of the dressing ingredients. Shake or mix well to combine. Taste and add additional salt/pepper, if necessary.
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Step 4

  • In a large bowl, add the spinach, pomegranate seeds, pear slices, and cooked sweet potatoes. Top with toasted pecans and goat cheese crumbles.
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Step 5

  • Drizzle with desired amount of dressing, then toss to coat.

Step 6

  • Add to bowls and serve with extra pecans and goat cheese, if desired.
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