Name: Spinach, Sweet Potato, and Pomegranate Power Salad
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 6
Cuisine: American
Ingredients: 1 Sweet Potato; 4 cups Baby Spinach; ¼ cup Pecans, Chopped; ¼ cup Pomegranate Arils; ⅛ cup Parmesan Shavings; 1 tbsp Olive Oil; ¼ tsp Kosher Salt; ¼ tsp Ground Black Pepper; ¼ cup Balsamic Vinegar; ¼ cup Olive Oil; ½ tsp Dijon Mustard; 1 tbsp Honey; ½ tsp Kosher Salt; ¼ tsp Ground Black Pepper

Spinach, Sweet Potato, and Pomegranate Power Salad

Instructions

Start by roasting your sweet potato. Preheat oven to 400° F, get a large sheet tray out and set aside. Peel and dice the sweet potato into 1-inch dice.
Place the diced sweet potato onto your sheet tray and top with 1 tbsp olive oil, kosher salt and pepper. Place into the oven and roast for 25-30 minutes until just starting to brown and crisp, stirring halfway. Allow the sweet potato to cool for at least 10 minutes before adding to the salad. (If it is hot it will wilt the spinach!)
While the sweet potato roasts, prepare the rest of the salad. Place the baby spinach into a large bowl. Add the pomegranate arils and pecans and using two spoons, toss together.
Next, mix up the dressing. Add all the ingredients into a mason jar, pop a lid on and give it a shake. Or, add the ingredients to a small bowl and whisk together. Set aside.
After the sweet potato has cooled, add to the salad mixture.
Next, pour over 3/4 of the dressing and toss the salad together. Taste for seasoning and add more dressing if you’d like.
Lastly, using a peeler, shave thin pieces of Parmesan cheese to top the salad. Enjoy!

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Spinach, Sweet Potato, and Pomegranate Power Salad

Description

Ingredients

Instructions

Equipment

Nutrition