Sunday, May 11, 2014

Spinach Salad with Roasted Sweet Potatoes and Pomegranate Seeds

I love the pop of pomegranate seeds. They add such a nice, bright flavor to salads like this one. I tried to create different textures and flavors that would play off each other. I included some goat's milk feta for tang, but I've enjoyed this one without and it's still yummy.

I also like to make this salad with arugula to add a little peppery bite. Toasted pumpkin seeds are also a nice inclusion if you want some crunch.

Spinach Salad with Roasted Sweet Potatoes and Pomegranate Seeds

1 medium sweet potato, peeled and cut into cubes
3 cups baby spinach or arugula
1/4 cup pomegranate seeds
1/2 ripe avocado, peeled and cubed
2-3 tbs. feta cheese (optional)

Preheat oven to 400.

Place sweet potato cubes on a large baking sheet. Drizzle with about 1 tbs. olive oil or melted coconut oil, and season with salt and pepper. Roast for 20 minutes, flipping at least once. Remove from oven and allow to cool.

Place spinach in a large bowl. Add pomegranate and avocado. Stir in cooled sweet potato chunks. Scatter feta over the top, if using. Drizzle with dressing (below) and toss gently to goat.


2 tbs. olive oil
1 tbs. apple cider vinegar
1 tsp. Dijon mustard
salt & pepper, to taste

Combine all ingredients in a small bowl, stirring with a whisk.

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