|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)|
|142 gm||Baby spinach|
|1 cup||Lentils, canned (drained, rinsed)|
|1/4 cup||Dried cherries|
|2 tbsp||Goat cheese, hard (crumbled)|
|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.