Roasted Sweet Potato, Pear, and Pomegranate Salad

For the sweet potatoes:
2 medium sweet potatoes, cut into ½ cubes (can also use cubed butternut squash)
1 T. melted coconut oil
1 T. brown sugar (or coconut sugar or maple syrup)
1 t. minced garlic
¼ teaspoon cinnamon
¼ teaspoon cayenne pepper
Freshly ground salt and pepper

For the pecans:
½ cup pecans, toasted in the oven at 300° for 8 min.

For the salad:
2 (6 ounce) bags organic spring mix/spinach (about 8-10 cups)
3/4 cup pomegranate seeds, from 1 pomegranate
1-2 medium ripe bartlett pears, thinly sliced
½ cup crumbled goat cheese (or can use feta)

For the dressing:
¼ cup extra virgin olive oil
3 tablespoons balsamic vinegar
1 garlic clove, minced
1 tablespoon honey
1 tablespoon mustard
1 t. kosher salt

Instructions:

Preheat the oven to 400°F. 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.

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 greens, 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.