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Roasted Sweet Potato Spinach Salad
Ingredients
  • subheading: For the sweet potatoes:
  • 2 medium sweet potatoes, cut into ½ cubes (can also use cubed butternut squash)
  • 1 tablespoon melted coconut oil or olive oil
  • 1 tablespoon brown sugar (or coconut sugar or maple syrup)
  • ½ teaspoon garlic powder
  • ¼ teaspoon cinnamon
  • ¼ teaspoon cayenne pepper
  • Freshly ground salt and pepper
  • subheading: For the pecans:
  • ½ cup pecans
  • subheading: For the salad:
  • 2 (6 ounce) bags organic spinach (about 8 to 10 cups spinach)
  • ¾ cup pomegranate seeds, from 1 pomegranate
  • 2 medium ripe bartlett pears, thinly sliced
  • ½ cup goat cheese (or can use feta)
  • subheading: For the dressing:
  • ¼ cup extra virgin olive oil
  • 3 tablespoons balsamic vinegar
  • 1 garlic clove, finely minced
  • 1 teaspoon maple syrup or honey
  • ½ teaspoon dijon mustard
  • Freshly ground salt and pepper, to taste
Steps
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