Sweet Potato Pecan Salad

Recipes by Chef Steph

Chef Steph

Sweet Potato Pecan Salad


Sweet Potatoes
  • 2 - medium sweet potatoes, cut into ½ cubes (can also use cubed butternut squash)
  • 1 tablespoon - melted coconut oil
  • 1 tablespoon - brown sugar (or coconut sugar or maple syrup)
  • 1 - garlic clove, minced
  • 1/4 teaspoon - cinnamon
  • 1/4 teaspoon - cayenne pepper
  • dash - freshly ground salt and pepper
  • 1/2 cup - pecans
  • 2 - (6 ounce) bags spinach (about 8-10 cups spinach)
  • 3/4 cup - pomegranate seeds, from 1 pomegranate
  • 2 - medium ripe bartlett pears, thinly sliced
  • 1/2 cup - feta cheese
  • 1/4 cup - extra virgin olive oil
  • 3 tablespoons - balsamic vinegar
  • 1 - garlic clove, minced
  • 1 tablespoon - honey
  • 1 teaspoon - dijon mustard
  • pinch - salt and pepper, to taste
Prep time
10 minutes
Cook Time
30  minutes
4 to 6


  1. Preheat the oven to 400° F. 
  2. In a small bowl, whisk together the coconut oil, brown sugar, minced garlic, cinnamon, and cayenne.
  3. Place the sweet potatoes on a baking sheet and pour mixture over the top.
  4. Season with salt and pepper and toss well to coat.
  5. 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.
  6. 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.
  7. Remove from heat and transfer to a cutting board. After a few minutes, chop the pecans into big pieces. Set aside.
  8. In a mason jar or small bowl, add all of the dressing ingredients.
  9. Shake or mix well to combine.
  10. Taste and add additional salt/pepper, if necessary
  11. In a large bowl, add the spinach, pomegranate seeds, pear slices, and cooked sweet potatoes.
  12. Top with toasted pecans and goat cheese crumbles.
  13. Drizzle with desired amount of dressing, then toss to coat.
  14. Add to bowls and serve with extra pecans and goat cheese, if desired.

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