Winter Salad


1 small, sweet potato (about 1 ½ - 2 cups (375 – 500 mL) peeled and cubed
1-2 Tbsp (15-25 mL) canola oil
Salt and pepper to taste
4 cups (1L) baby spinach leaves
2 medium sized apples, diced
1 cup (250 mL) candied pecans
4 oz (113 g) crumbled goat cheese
½ cup (125 mL) pomegranate seeds
4 hard cooked eggs, quartered

½ cup (125 mL) red wine vinegar
1 Tbsp (15 mL) whole grain Dijon mustard
2 Tbsp (25 mL) maple syrup
¼ tsp (1 mL) salt
¼ tsp (1mL) pepper
¾ cup canola oil

Preheat oven to 425⁰F (220⁰C). Line baking sheet with parchment paper. Place sweet potato cubes on the tray and drizzle with canola oil. Sprinkle with salt and pepper. Roast until tender, about 15 minutes. Let cool for a few minutes while assembling the salad. Layer all salad ingredients except the eggs in a large salad bowl. Layer eggs on top. Combine dressing ingredients in a jar with a lid and shake vigorously. Serve salad with dressing on the side.

Makes: 4 servings

Nutrient Analysis: Winter Salad without dressing
Calories: 418
Carbohydrates: 31g
Protein: 15 g
Fat: 25 g
Sodium: 247 mg
Fibre: 6 g

Nutrient Analysis: Winter Salad Dressing (2 Tbsp serving)
Calories: 155
Carbohydrates: 2 g
Protein: 0 g
Fat: 16 g
Sodium: 85 mg
Fibre: 0 g