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pomegranate spinach salad in a bowl

Roasted Sweet Potato, Pear & Pomegranate Spinach Salad

Beautiful and festive roasted sweet potato, pear and pomegranate spinach salad with creamy goat cheese, toasted pecans and a tangy balsamic dressing! Perfect for the holidays.
Course Gluten Free, Grain Free, Lunch, Salad, Side Dish, Thanksgiving, Vegetarian
Keyword pomegrante spinach salad
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 6 servings
Calories 312.5 kcal
Author Monique of AmbitiousKitchen.com

Ingredients

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

Instructions

  1. Preheat the oven to 400 degrees F. In a small bowl, whisk together the coconut oil, brown sugar, minced garlic, cinnamon and cayenne. 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.
  2. While the sweet potatoes are cooking, you can toast the pecans on the stovetop: 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. Remove from heat and transfer to a cutting board. After a few minutes, chop the pecans into big pieces. Set aside.
  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.
  4. In a large bowl, add the spinach, pomegranate seeds, pear slices, and cooked sweet potatoes. Top with toasted pecans and goat cheese crumbles. Drizzle with desired amount of dressing, then toss to coat. Add to bowls and serve with extra pecans and goat cheese, if desired.

Recipe Notes

If you are serving this to a crowd/gathering, I recommend layering it on a platter. First add spinach, sweet potatoes, pear, pomegranate. Drizzle with dressing, then top with pecans and goat cheese. Do not toss together.

To make dairy free: Leave off the goat cheese.

To make vegan: Leave off goat cheese and use pure maple syrup in the dressing instead of honey.

Nutrition Facts
Roasted Sweet Potato, Pear & Pomegranate Spinach Salad
Amount Per Serving (1 serving)
Calories 312.5 Calories from Fat 187
% Daily Value*
Fat 20.8g32%
Saturated Fat 5.4g34%
Carbohydrates 30.9g10%
Fiber 5.6g23%
Sugar 14.8g16%
Protein 4.9g10%
* Percent Daily Values are based on a 2000 calorie diet.