Roasted Sweet Potato, Pear & Pomegranate Spinach Salad

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As the days grow crisp and cozy, our bodies naturally crave warmth and nourishment from the earth’s harvest. November brings a bounty of grounding ingredients — sweet potatoes, pears, kale, and winter squash — all packed with nutrients to support energy and immune balance through the season. This month’s featured recipe is a beautiful, flavour-balanced salad that celebrates what’s in season: Roasted Sweet Potato, Pear & Pomegranate Spinach Salad — nourishing, colourful, and perfect for your fall table.

Ingredients

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)
  • 1/2 teaspoon garlic powder
  • 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, finely minced
  • 1 teaspoon maple syrup or honey
  • ½ teaspoon Dijon mustard
  • Freshly ground salt and pepper, to taste

Instructions

1. Preheat the oven to 400 degrees F. In a small bowl, whisk together the oil, brown sugar, garlic powder, 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 3-6 minutes until pecans are fragrant and slightly golden brown on edges. Remove from heat and transfer to a cutting board. After a few minutes, roughly chop the pecans into big pieces. Set aside.

3. In a mason jar or small bowl, add all 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. Layer the ingredients rather than mixing them all together for presentation when serving to a group.

Dairy-Free & Gluten-Free Options

  • This salad is naturally gluten-free.
  • For a dairy-free option, omit the cheese or substitute with a plant-based feta.
  • To add extra protein, sprinkle hemp hearts or roasted chickpeas before serving.

Nutrition Information (per serving)

Calories: 312.5 | Fat: 20.8g | Carbohydrates: 30.9g | Fiber: 5.6g | Sugar: 14g | Protein: 5g

Protein Boost Options

  •  Chicken Breast (grilled, sliced) – adds ~25g protein per 100g serving.
  • Salmon Fillet (baked or grilled) – adds ~22g protein per 100g serving.
  • Roasted Chickpeas – adds ~7g protein per 1/2 cup serving.
  • Quinoa (cooked) – adds ~8g protein per 1 cup serving.
  • Hard-Boiled Eggs – adds ~6g protein per large egg.

 

Source: ambitiouskitchen.com

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