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Roasted Sweet Potato, Pear, and Pomegranate Spinach Salad
From Statesboro Market2Go
<p>A gorgeously hued immensely flavorful autumnal salad! Please consider leaving a picture or comment if you decide to try this recipe!</p>Source: ambitious kitchen.com (Entered by Ariana Giddens)
Serves: 6
Vegetarian!
Ingredients
FOR THE SWEET POTATOES:
2 medium sized
Sweet potatoes (peeled & cubed)
OR substitute butternut squash if desired
1 tablespoon
Olive oil
1 tablespoon
Brown sugar
1/4 teaspoon
Cinnamon
1/4 teaspoon
Cayenne pepper
Salt & pepper to taste
FOR THE PECANS:
1/2 cup
Pecans
FOR THE SALAD:
8 to 10 cups
Spinach
3/4 cup
Pomegranate seeds
2 medium sized
Pears (thinly sliced)
1/2 cup
Crumbled goat cheese of your choice
FOR THE DRESSING:
1/4 cup
Olive oil
3 tablespoons
Balsamic vinegar
1 clove
Garlic (minced)
1 teaspoon
Honey
1/2 teaspoon
Dion mustard
Salt & pepper to taste
Step by Step Instructions
- Preheat oven to 400. Whisk the oil, brown sugar, garlic powder, cinnamon and cayenne pepper together in a small bowl. Put the cubed sweet potatoes onto a baking sheet and pour the mixture over them.
- Season the cubes with salt & pepper, then roast for 20 to 30 minutes, flipping and stirring them around after 10 to 15 minutes.
- Toast the pecans on the stovetop while the sweet potatoes cook: Put them into a pan over medium heat, stirring occasionally, for 3 to 6 minutes. Remove from heat and chop them into large pieces once they've cooled.
- Mix all of the dressing ingredients together in a small bowl or mason jar (Season with salt and pepper to taste)
- Put the spinach, pomegranate seeds, pear slices, cooked sweet potatoes, pecans, and goat cheese into a large bowl. Drizzle with the dressing and toss to coat. Serve the salads topped with additional pecans and goat cheese if desired.