This salad hits all the notes, sweet and savory, tart and crunchy and is the perfect fall side dish!
1 Sweet Potato
4cups Baby Spinach
1/4cup Pecans, Chopped
1/4cup Pomegranate Arils
1/8cup Parmesan Shavings
1 tbsp Olive Oil
1/4 tsp Kosher Salt
1/4 tsp Ground Black Pepper
1/4tspGround Black Pepper
Start by roasting your sweet potato. Preheat oven to 400° F, get a large sheet tray out and set aside. Peel and dice the sweet potato into 1-inch dice.
Place the diced sweet potato onto your sheet tray and top with 1 tbsp olive oil, kosher salt and pepper. Place into the oven and roast for 25-30 minutes until just starting to brown and crisp, stirring halfway. Allow the sweet potato to cool for at least 10 minutes before adding to the salad. (If it is hot it will wilt the spinach!)
While the sweet potato roasts, prepare the rest of the salad. Place the baby spinach into a large bowl. Add the pomegranate arils and pecans and using two spoons, toss together.
Next, mix up the dressing. Add all the ingredients into a mason jar, pop a lid on and give it a shake. Or, add the ingredients to a small bowl and whisk together. Set aside.
After the sweet potato has cooled, add to the salad mixture.
Next, pour over 3/4 of the dressing and toss the salad together. Taste for seasoning and add more dressing if you’d like.
Lastly, using a peeler, shave thin pieces of Parmesan cheese to top the salad. Enjoy!