Ingredients

For the sweet potatoes:

• 2 medium sweet potatoes, cut into ½ cubes (can also use cubed butternut squash)
• 1 tablespoon olive oil
• 1 tablespoon brown sugar (or coconut sugar or maple syrup)
• 1 garlic clove, minced or garlic powder
• ¼ teaspoon cinnamon
• 1/4 teaspoon cayenne pepper
• Freshly ground salt and pepper

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: (or use the Apple Cider Vinaigrette Dressing recipe!):

• 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

Directions

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. Drizzle with desired amount of dressing, then toss to coat.

*Optional toppings: Toasted pecans, sunflower or pumpkin seeds.