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 |