Spinach Salad with Sweet Potatoes

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Serving: Serves 6
Prep Time: 20 Minutes
Cooking Time: Cook 20 Minutes

February/March 2020 Dig In Recipe

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Note: Wash hands with soap and water.
1. Preheat oven to 400 degrees Fahrenheit.
2. In a jar with a tight-fitting lid, combine olive oil, vinegar, 1 minced garlic clove, maple syrup, mustard and salt and pepper to taste. Seal with lid and shake to combine; set vinaigrette aside.
3. In a small bowl, whisk together coconut oil, brown sugar, remaining garlic, cinnamon and cayenne.
4. Place sweet potatoes on a baking sheet and brush coconut mixture over top; season with salt and pepper. Roast for 20 minutes or until sweet potatoes are just fork-tender; let cool.
5. In a large bowl, add spinach, pomegranate seeds and cooked sweet potatoes. Top with pomegranate seeds, walnuts and goat cheese crumbles and serve with vinaigrette.
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Nutrition Facts

Nutrition Information Per Serving (without vinaigrette) Calories: 228 (Calories from Fat: 126)
Total Fat: 14g (Saturated Fat: 4g)
Protein: 7g
Total Carbohydrates: 22g (Dietary Fiber: 5g
Sugars: 10g)
Cholesterol: 7mg
Sodium: 96mg