| 14 | 20 | 179 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 10 min | 8 |
| 1 tbsp | Extra virgin olive oil |
| 1 medium potato | Sweet potato (peeled, diced into 1/4-inch cubes) |
| 1 medium | Pear (diced into 1/4-inch cubes) |
| 1 tbsp | Honey |
| 142 gm | Baby spinach |
| 1 cup | Lentils, canned (drained, rinsed) |
| 1/4 cup | Dried cherries |
| 2 tbsp | Goat cheese, hard (crumbled) |
| 1/3 cup | Granola |
| 2 tbsp | Honey (for dressing) |
| 2 tbsp | Balsamic vinegar (for dressing) |
| 2 tbsp | Extra virgin olive oil (for dressing) |
| 1 tsp | Dijon mustard (for dressing) |
| 1 pinch | Salt and pepper (for dressing) |
1. Preheat the olive oil in a large nonstick skillet over medium high heat. Add in the sweet potato and cook until lightly caramelized on all sides, about 3 minutes. Add 2 tablespoons of water, cover the pan and cook for an additional 3 minutes.
2. Let the water evaporate, then add in the pear and honey and cook uncovered until the honey coats the potato and the pear, and both yield a golden brown colour on all sides. Set aside to cool.
3. In a bowl or a platter, lay down the spinach leaves, top with the lentils, pear, sweet potatoes, cherries, goat cheese and granola.
4. In a jar or bowl, mix together the honey, vinegar, oil, mustard and season with salt and pepper, to taste. Serve the salad at room temperature and the dressing alongside the salad.
| Fruit | 0.2 |
| Meat Alternative | 0.2 |
| Vegetables | 1.0 |
