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Sweet Potato, Pear, Spinach + Cranberry Salad with Walnuts

Active Time: 10 minutes
Total Time: 20 minutes
  • Gluten Free
  • Low Carb/Paleo
  • Vegan
  • Vegetarian
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Why we love it:

Fall on a plate, this salad is a quick weeknight winner. Consider doubling the portion and taking some for lunch the next day. The salad dressing will store for a month in the fridge so be sure to make plenty of that!


  • 1 pound Sweet Potato (Garnet Yams are lovely for their color)
  • 34 cup Extra Virgin Olive Oil (divided)
  • 2 teaspoons Kosher Salt (divided)
  • 2 Tablespoons Honey
  • 14 cup Balsamic Vinegar
  • 1 Tablespoon Dijon Mustard
  • 12 teaspoon Black Pepper
  • 1 clove Garlic (minced)
  • 1 pound Baby Spinach (washed well and dried)
  • 14 cup Walnuts
  • 14 cup Dried Cranberries
  • 2 Pears (Bosc are nice but use what's ripe)
  • 1 Lemon (zested and juiced)

Cooking Instructions


    Wash the potatoes and scrub the skin. Dice into squares, approximately 1” cubed. Larger would be fine but will take a bit longer to cook. Place on a lined baking sheet and drizzle with about 1 teaspoon of the olive oil and ½ the salt. Toss and spread in a single layer. Place in the oven and roast for about 14 minutes total (longer if larger cubes), but be sure and toss the cubes once or twice during this time.

    Remove from the oven when they’re tender.


    Meanwhile, in a small mixing bowl, whisk together the honey, balsamic vinegar, mustard, black pepper, and the rest of the salt. Mince garlic as finely as you can. Add it. Slowly stream in the remaining oil while whisking. Continue whisking until dressing is fully emulsified.

  • 4. SALAD

    Wash and dry the baby spinach leaves. Place in a large salad bowl.

    If you have raw walnuts and prefer to toast them, set them in a dry skillet over medium heat. Stay very close by! It will seem to take a while but then suddenly they’ll burn. Stir often and gently, slowly toast. When you have a little color and they’re fragrant, remove to a plate to cool.

    Add the cranberries and walnuts to the spinach.

    Slice the pear into small cubes or thin strips. Add to the bowl.


    Zest the lemon and set it aside.

    When potatoes are done, carefully toss with the zest and half of the juice.

  • 6. SERVING

    Toss with dressing or serve the dressing on the side for diners to spoon over top.

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    roasted salmon would be nice over top, or filet of white fish or shrimp skewers
  • NUTS :
    omit walnuts. Consider adding sunflower seeds for crunch
  • HONEY:
    omit if desired, or use agave, sugar, or maple syrup
    this salad would be great with crumbled goat cheese or blue cheese
    you could serve over baby kale, spring greens, or romaine or butter lettuce
  • PEAR:
    apple, Asian pear, or roasted veggies like cauliflower make sense instead

Prep Ahead & Use It Up

  1. Make the vinaigrette
  2. Roast the sweet potatoes
Rate this recipe:
2 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 5 (2 votes, average: 5.00 out of 5)
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