Roasted Sweet Potato Spinach Salad

It’s one other day, and one other very #AmbitiousThanksgiving recipe that you just’re going to LOVE. First, let’s throw it again to 2018 once I first wrote about this stunning salad and stated:

“I name this recipe the Zac Efron Salad. It’s attractive, candy, savory, feel-good and positively scrumptious sufficient to place in your Thanksgiving desk. In actual fact, it could simply sing to you and offer you a six-pack. Zac, you certain know how one can deal with a woman good.”

Whereas I’m not so certain in regards to the look Zac’s at present working with, I’m 100% certain you want this roasted candy potato spinach salad in your Thanksgiving desk. A little bit inexperienced is an absolute MUST in the course of the week earlier than and after Thanksgiving too, and for my part, a scrumptious spinach salad can do no unsuitable.

It’s crammed with juicy pears and pomegranate seeds, creamy goat cheese, completely toasty, crunchy pecans, and a scrumptious balsamic dressing to tie all of it collectively. Each time I serve this over the vacations it’s gone inside minutes, so belief me once I say your friends will swoon over this one!

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Substances on this candy potato spinach salad

The recipe is a mix of my favourite seasonal fruits and veggies tossed with yummy mix-ins and a tangy balsamic dressing. It feels just a little fancy regardless that it’s really easy! Right here’s what you’ll must make it:

Candy potatoes: in all probability the star of the present on this pretty salad. You’ll roast them up with just a little coconut or olive oil, brown sugar (or coconut sugar or maple syrup), garlic powder, cinnamon, cayenne pepper, salt and pepper.
Pecans: for a scrumptious crunch we’re including toasted pecans.
Spinach: the bottom of the salad is made with nutritious leafy spinach.
Fruit: add just a little sweetness with contemporary sliced pears and pomegranate seeds.
Cheese: the salad will get some creamy tanginess from goat cheese.
For the dressing: all the pieces will get tossed collectively in the perfect selfmade balsamic dressing, which is made with olive oil, balsamic vinegar, garlic, maple syrup or honey, dijon mustard, salt and pepper.

Make this salad you’re personal

The nice half about this candy potato spinach salad is that it’s straightforward to customise, which makes it excellent for serving friends. Listed below are some ingredient swaps you can also make:

For the candy potatoes: be happy to roast up some butternut squash you probably have it available.
For the pecans: toasted walnuts would even be scrumptious.
For the pears: I like the flavour and texture of sliced pears on this salad, however apples would additionally work.
For the cheese: be happy to make use of feta in case you like saltier cheese.

I additionally like so as to add avocado if I’m feeling additional fancy!

Can I make it vegan?

Positive! Hold the salad vegan and dairy free by merely leaving off the cheese. It’ll nonetheless be scrumptious. Be sure you additionally use maple syrup within the dressing as a substitute of honey.

Our favourite protein add-ins

Should you’re wanting so as to add a lift of protein to this pear spinach salad (particularly for lunch), strive including:

Seeking to serve a crowd?

In case you are serving this to a crowd/gathering, I like to recommend layering it on a platter. First add spinach, candy potatoes, pear, and pomegranate. Drizzle with dressing, then high with pecans and goat cheese. Don’t toss it collectively, simply function is and let friends scoop it themselves!

The way to retailer this candy potato spinach salad

Retailer this spinach salad in an airtight container within the fridge, with out the dressing, for as much as 4-5 days. Merely costume the salad as quickly as you’re able to eat it in order that the spinach doesn’t get soggy. The dressing will keep good in a container within the fridge for as much as one week.

Extra fall salads you’ll love

Get all of my salad recipes here, and my Thanksgiving recipes here!

I hope you like this roasted candy potato spinach salad! Should you make it make sure you go away a remark and a ranking so I understand how you preferred it. Take pleasure in, xo!

Roasted Candy Potato, Pear & Pomegranate Spinach Salad

Stunning and festive roasted candy potato spinach salad with juicy pear & pomegranate, creamy goat cheese, toasted pecans, and a tangy balsamic dressing. This straightforward candy potato spinach salad is bursting with taste and makes the right vacation facet dish or fall lunch!

Substances

For the candy potatoes:
2
medium candy potatoes, minimize into ½ cubes (may 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 floor salt and pepper
For the pecans:
½
cup
pecans
For the salad:
2
(6 ounce) luggage natural 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
additional virgin olive oil
3
tablespoons
balsamic vinegar
1
garlic clove, finely minced
1
teaspoon
maple syrup or honey
½
teaspoon
dijon mustard
Freshly floor salt and pepper, to style

Directions

Preheat the oven to 400 levels F. In a small bowl, whisk collectively the oil, brown sugar, garlic powder, cinnamon and cayenne. Place the candy potatoes on a baking sheet and pour combination excessive. Season with salt and pepper and toss properly to coat. Roast for 20-Half-hour till candy potatoes are fork-tender, tossing a bit midway by way of. They need to get just a little crispy on the perimeters.
Whereas the candy potatoes are cooking, you may toast the pecans on the stovetop: Add pecans to a pan and place over medium warmth, stirring sometimes for 3-6 minutes till pecans are aromatic and barely golden brown on edges. Take away from warmth and switch to a slicing board. After a couple of minutes, roughly chop the pecans into large items. Put aside.
In a mason jar or small bowl, add the entire dressing components. Shake or combine properly to mix. Style and add further salt/pepper, if mandatory.
In a big bowl, add the spinach, pomegranate seeds, pear slices, and cooked candy potatoes. Prime with toasted pecans and goat cheese crumbles. Drizzle with desired quantity of dressing, then toss to coat. Add to bowls and serve with additional pecans and goat cheese, if desired.

Recipe Notes

In case you are serving this to a crowd/gathering, I like to recommend layering it on a platter. First add spinach, candy potatoes, pear, pomegranate. Drizzle with dressing, then high with pecans and goat cheese. Don’t toss collectively.

To make dairy free: Go away off the goat cheese/feta or use a dairy free feta.

To make vegan: Go away off goat cheese and use pure maple syrup within the dressing as a substitute of honey.

This salad can also be superb with the addition of avocado!