This is a pretty simple, but delicious salad. It’s one of my go to recipes for lunch.
1 large sweet potatoes, peeled and cubed
1 tablespoon coconut oil
½ teaspoon salt
½ teaspoon paprika
½ teaspoon fresh ground black pepper
1 small green apple, diced
1 tablespoon fresh lemon juice
5 ounces Baby Spinach
⅓ cup pomegranate seeds
Preheat oven to 400 degrees. Toss sweet potatoes with coconut oil, paprika, salt and pepper. Place on a parchment-lined baking sheet in a single layer, and roast for 30-40 minutes, flipping half-way through. Allow to cool slightly.
Toss apple and lemon juice in a small bowl.
In a large bowl combine spinach, pomegranate and apple. Add roasted sweet potatoes, and toss with the desired amount of dressing. I just used some freshly squeezed lime juice and a drizzle of olive oil.