Pomegranate Winter Salad
Author: Alexa Schirm
Serves: 6
- 2 Large Sweet Potatoes, cubed
- 2 Tbsp Olive Oil
- 1 Tbsp Cinnamon
- 1 tsp Salt and Pepper
- 2 12oz Sirloin Steaks
- 2 tsp Salt
- ⅓ Cup Olive oil
- 3 Tbsp Balsamic vinegar
- 1 Tbsp Dijon mustard
- 2 tsp Maple syrup
- 1 tsp Salt & Pepper
- 8 Cups Spinach, chopped
- ¼ Cup Pomegranate Arils
- ¼ Cup Walnuts, chopped
- Preheat oven to 400°F
- In a large mixing bowl, combine sweet potatoes, olive oil, cinnamon and salt and pepper until evenly coated.
- Place on a large baking sheet and place in the oven for 20-25 minutes or until tender
- Preheat grill to medium temperature
- Grind fresh salt and pepper on both sides of steak
- Place on grill and cook until desired doneness
- Slice into thin strips
- Place all ingredients in a jar and shake vigorously before each use.
- In a large serving bowl, place spinach, topped with walnuts, sweet poatoes, steak and pomegranate arils.
Recipe by Simple Roots at https://simplerootswellness.com/eat-dinner-breakfast-lunch/
3.5.3229