Sweet Potato Pecan Salad
Recipes by Chef Steph
Sweet Potato Pecan Salad
ingredients
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
- 1/4 teaspoon - cinnamon
- 1/4 teaspoon - cayenne pepper
- dash - freshly ground salt and pepper
- 1/2 cup - pecans
Salad
- 2 - (6 ounce) bags spinach (about 8-10 cups spinach)
- 3/4 cup - pomegranate seeds, from 1 pomegranate
- 2 - medium ripe bartlett pears, thinly sliced
- 1/2 cup - feta cheese
Dressing
- 1/4 cup - extra virgin olive oil
- 3 tablespoons - balsamic vinegar
- 1 - garlic clove, minced
- 1 tablespoon - honey
- 1 teaspoon - dijon mustard
- pinch - salt and pepper, to taste
Prep time10 minutes
Cook Time30 minutes
Serves4 to 6
Directions
- Preheat the oven to 400° 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.
- 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.
- 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
- 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.
