It’s one other day, and one other very #AmbitiousThanksgiving recipe that you simply’re going to LOVE. First, let’s throw it again to 2018 once I first wrote about this lovely salad and mentioned:

“I name this recipe the Zac Efron Salad. It’s horny, candy, savory, feel-good and positively scrumptious sufficient to place in your Thanksgiving desk. Actually, it could simply sing to you and provide you with a six-pack. Zac, you positive know the way to deal with a woman good.”

Whereas I’m not so positive concerning the look Zac’s at present working with, I’m 100% positive you want this roasted candy potato spinach salad in your Thanksgiving desk. Just a little inexperienced is an absolute MUST throughout the week earlier than and after Thanksgiving too, and for my part, a scrumptious spinach salad can do no unsuitable.

It’s full of juicy pears and pomegranate seeds, creamy goat cheese, completely toasty, crunchy pecans, and a scrumptious balsamic dressing to tie all of it collectively. Each time I serve this over the vacations it’s gone inside minutes, so belief me once I say your visitors will swoon over this one!

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Elements on this candy potato spinach salad

The recipe is a mixture of my favourite seasonal fruits and veggies tossed with yummy mix-ins and a tangy balsamic dressing. It feels a little bit fancy though it’s really easy! Right here’s what you’ll have to make it:

  • Candy potatoes: in all probability the star of the present on this beautiful salad. You’ll roast them up with a little bit coconut or olive oil, brown sugar (or coconut sugar or maple syrup), garlic powder, cinnamon, cayenne pepper, salt and pepper.
  • Pecans: for a scrumptious crunch we’re including toasted pecans.
  • Spinach: the bottom of the salad is made with nutritious leafy spinach.
  • Fruit: add a little bit sweetness with recent sliced pears and pomegranate seeds.
  • Cheese: the salad will get some creamy tanginess from goat cheese.
  • For the dressing: the whole lot will get tossed collectively in the perfect do-it-yourself balsamic dressing, which is made with olive oil, balsamic vinegar, garlic, maple syrup or honey, dijon mustard, salt and pepper.

roasted sweet potato spinach salad with pears in a bowl with two spoons

Make this salad you’re personal

The nice half about this candy potato spinach salad is that it’s straightforward to customise, which makes it good for serving visitors. Listed below are some ingredient swaps you may make:

  • For the candy potatoes: be at liberty to roast up some butternut squash you probably have it available.
  • For the pecans: toasted walnuts would even be scrumptious.
  • For the pears: I like the flavour and texture of sliced pears on this salad, however apples would additionally work.
  • For the cheese: be at liberty to make use of feta when you like saltier cheese.

I additionally like so as to add avocado if I’m feeling additional fancy!

Can I make it vegan?

Positive! Preserve the salad vegan and dairy free by merely leaving off the cheese. It can nonetheless be scrumptious. Remember to additionally use maple syrup within the dressing as an alternative of honey.

sweet potato spinach salad with pears and pomegranate in a bowl

Our favourite protein add-ins

For those who’re trying so as to add a lift of protein to this pear spinach salad (particularly for lunch), attempt including:

Seeking to serve a crowd?

If you’re serving this to a crowd/gathering, I like to recommend layering it on a platter. First add spinach, candy potatoes, pear, and pomegranate. Drizzle with dressing, then high with pecans and goat cheese. Don’t toss it collectively, simply function is and let visitors scoop it themselves!

roasted sweet potato spinach salad with pears in a bowl

The way to retailer this candy potato spinach salad

Retailer this spinach salad in an hermetic container within the fridge, with out the dressing, for as much as 4-5 days. Merely costume the salad as quickly as you’re able to eat it in order that the spinach doesn’t get soggy. The dressing will keep good in a container within the fridge for as much as one week.

Extra fall salads you’ll love

Get all of my salad recipes right here, and my Thanksgiving recipes right here!

I hope you’re keen on this roasted candy potato spinach salad! For those who make it remember to depart a remark and a score so I understand how you appreciated it. Take pleasure in, xo!

Roasted Candy Potato, Pear & Pomegranate Spinach Salad

pomegranate spinach salad with sweet potato and pear in a bowl

Lovely and festive roasted candy potato spinach salad with juicy pear & pomegranate, creamy goat cheese, toasted pecans, and a tangy balsamic dressing. This straightforward candy potato spinach salad is bursting with taste and makes the right vacation facet dish or fall lunch!


  • For the candy potatoes:
  • 2
    medium candy potatoes, lower into ½ cubes (may use cubed butternut squash)
  • 1
    melted coconut oil or olive oil
  • 1
    brown sugar (or coconut sugar or maple syrup)
  • 1/2
    garlic powder
  • ¼
  • ¼
    cayenne pepper
  • Freshly floor salt and pepper
  • For the pecans:
  • ½
  • For the salad:
  • 2
    (6 ounce) baggage natural spinach (about 8-10 cups spinach)
  • 3/4
    pomegranate seeds, from 1 pomegranate
  • 2
    medium ripe bartlett pears, thinly sliced
  • ½
    goat cheese (or can use feta)
  • For the dressing:
  • ¼
    additional virgin olive oil
  • 3
    balsamic vinegar
  • 1
    garlic clove, finely minced
  • 1
    maple syrup or honey
  • ½
    dijon mustard
  • Freshly floor salt and pepper, to style


  1. Preheat the oven to 400 levels F. In a small bowl, whisk collectively the oil, brown sugar, garlic powder, cinnamon and cayenne. Place the candy potatoes on a baking sheet and pour combination excessive. Season with salt and pepper and toss nicely to coat. Roast for 20-Half-hour till candy potatoes are fork-tender, tossing a bit midway by means of. They need to get a little bit crispy on the sides.

  2. Whereas the candy potatoes are cooking, you may toast the pecans on the stovetop: Add pecans to a pan and place over medium warmth, stirring sometimes for 3-6 minutes till pecans are aromatic and barely golden brown on edges. Take away from warmth and switch to a chopping board. After a couple of minutes, roughly chop the pecans into huge items. Put aside.

  3. In a mason jar or small bowl, add all the dressing components. Shake or combine nicely to mix. Style and add extra salt/pepper, if mandatory.

  4. In a big bowl, add the spinach, pomegranate seeds, pear slices, and cooked candy potatoes. High with toasted pecans and goat cheese crumbles. Drizzle with desired quantity of dressing, then toss to coat. Add to bowls and serve with additional pecans and goat cheese, if desired.

Recipe Notes

If you’re serving this to a crowd/gathering, I like to recommend layering it on a platter. First add spinach, candy potatoes, pear, pomegranate. Drizzle with dressing, then high with pecans and goat cheese. Don’t toss collectively.

To make dairy free: Go away off the goat cheese/feta or use a dairy free feta.

To make vegan: Go away off goat cheese and use pure maple syrup within the dressing as an alternative of honey.

This salad can be superb with the addition of avocado!


Servings: 6 servings

Serving dimension: 1 serving

Energy: 312.5kcal

Fats: 20.8g

Saturated fats: 5.4g

Carbohydrates: 30.9g

Fiber: 5.6g

Sugar: 14.8g

Protein: 4.9g

This publish was initially revealed on November twelfth, 2018, and republished on November eighth, 2022.

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