In a small bowl, whisk together the coconut oil, brown sugar, minced garlic, cinnamon, and cayenne.
Place the sweet potatoes on a baking sheet and pour mixture over the top.
Season with salt and pepper and toss well to coat.
Roast for 20-30 minutes until sweet potatoes are fork-tender, tossing a bit halfway through. They should get a little crispy on the edges.
While the sweet potatoes are cooking, you can toast the pecans on the stovetop: Add pecans to a pan and place over medium heat, stirring occasionally for 2-5 minutes until pecans are fragrant and slightly golden brown on edges.
Remove from heat and transfer to a cutting board. After a few minutes, chop the pecans into big pieces. Set aside.
In a mason jar or small bowl, add all of the dressing ingredients.
Shake or mix well to combine.
Taste and add additional salt/pepper, if necessary
In a large bowl, add the spinach, pomegranate seeds, pear slices, and cooked sweet potatoes.
Top with toasted pecans and goat cheese crumbles.
Drizzle with desired amount of dressing, then toss to coat.
Add to bowls and serve with extra pecans and goat cheese, if desired.
Wallace's is a great place to visit even if you're not looking to
stock up on gardening supplies. It's beautiful inside and out, with some space dedicated to inside decor and
jewelry, and tons more to the beautification of your patio, lawn, and garden. I went there on a mission to find my
mom a succulent and a tiger lily for Mother's Day and we were all thrilled with the results, so much so that I
returned make an identical purchase for my grandmother!