Afternoon sun shines on a Sweet Potato, Pomegranate and Spinach Salad on a large white plate.

Sweet Potato, Pomegranate & Spinach Salad

Sweet Potato, Pomegranate and Spinach Salad is a light lunch or dinner with fall flavors. The honey mustard dressing is a good contrast to the sweet potatoes.

Sweet Potato, Pomegranate and Spinach Salad

Text and Photo by Jac Kyles Baker

Makes 1 main course salad

Ingredients

For the salad:

1 small sweet potato, peeled and diced

1 tsp vegetable oil

1/4 tsp paprika

1 1/2 cups baby spinach

1 scallion, sliced

1/4 cup fruit and nut trail mix

3 TB pomegranate seeds

salt and pepper to taste

For the dressing:

1 TB brown mustard

1 TB honey

1 TB white wine vinegar

1 TB vegetable or olive oil

salt and pepper to taste

Preparation

For the dressing:

In a small bowl, stir together mustard, honey, vinegar and oil. Salt and pepper to taste. Set aside.

For the salad:

Place diced sweet potato in a microwave safe bowl. Cover and microwave on HIGH for 2 to 3 minutes.

Carefully remove bowl from microwave. Be mindful of steam when removing lid. Add paprika and oil to sweet potatoes. Salt and pepper to taste.

Microwave seasoned sweet potatoes on HIGH for 1 to 2 minutes. Carefully remove bowl from microwave. Set aside to cool.

Arrange spinach on a large plate. Top spinach with the cooled sweet potatoes, scallions, fruit/nut trail mix and pomegranate seeds.

Drizzle salad with honey mustard dressing.

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