🥗 Salad

• 2 ripe pears, medium size (finely chopped slices)
• 3/4 cup Pomegranate (1 pomegranate)
• 8-10 fl. baby spinach (~ 180 gr)
• 2 sweet potatoes, medium size
• 2 cloves garlic (melted)
• 3 tbsp. Balsamic Cream
• 1/2 tbsp. mustard
• 1 kg honey
• 1 kg brown sugar (or coconut sugar or maple syrup)
• 1/4 tbsp. cinnamon
• Salt & pepper
• 1 kg coconut oil (melted)
• 1/4 cup Virgin olive oil
• 1/2 cup Cashew or peanut pistachio

Optionally

• 1/2 cup Creamy Goat cheese or feta

Method

1. Preheat the oven to. 170o C. In a small bowl, whisk together the coconut oil, brown sugar, chopped garlic, cinnamon and pepper. Place the sweet potatoes in a pan and pour the mixture on top. Add salt and pepper and mix well. Bake the sweet potatoes for 20-30 minutes until soft, stirring occasionally. Remember: They need to be a little crisp on the edges.
2. While the sweet potatoes are cooking, you can cook the cashews or pecans in the pan. Add the nuts to a pan and place over medium heat, stirring occasionally for 2-5 minutes until their oils smell and lightly brown on the edges. Remove from the heat and transfer to a cutting board. After a few minutes, cut the nuts into large pieces and set aside.
3. In a jar or a small bowl, add all the dressing ingredients (olive oil, honey, mustard, balsamic cream, salt-pepper). Shake or mix well until combined. Try and add extra salt / pepper, if needed.
4. In a large bowl, add the baby spinach, pomegranate, pear slices and baked sweet potatoes. Top with cooked pecans or cashews and crumbled goat cheese or the vegan option. Drizzle with the desired amount of dressing.

For the vegans of the company: Remove the goat cheese and use baked tofu or sauteed mushrooms or boiled chickpeas as well as maple syrup in the dressing instead of honey.

Preparation time: 15 '

Cooking time: 20-25 '

Enjoy!

In collaboration with Nutritionist - Dietitian Thalis Panagiotou