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Spinach-Sweet Potato Salad

Serves 3-4


  • 4 cups spinach

  • 1 cup chickpeas

  • 1 small sweet potato, roasted

  • 1/4 - 1/2 shallot, chopped

  • 1/4 cup broccoli sprouts

  • 2 Tbsp pomegranate seeds

  • 2 Tbsp toasted pecans, chopped

  • 2 Tbsp goat cheese, optional


  1. Preheat oven to 425 degrees F.

  2. Chop the sweet potato into cubes. Toss with olive oil, salt, pepper, and garlic powder (optional).

  3. Spread the sweet potato cubes evenly across a baking sheet. Roast for 30 minutes, flipping halfway.

  4. As the potato roasts, prepare the other ingredients. Chop the shallot. Slice the pomegranate open and remove the seeds. Drain and rinse the chickpeas. To the best of your ability, crumble the goat cheese.

  5. In a large bowl, place the spinach, chickpeas, shallot, broccoli sprouts, pomegranate seeds, goat cheese, and sweet potato, once done roasting and cooled. Top with dressing of choice - we recommend our Basic Balsamic Vinaigrette. Enjoy!


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