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RECIPES

Our recipes page is a great place for everyone to share recipes using items purchased from the Statesboro Market2Go. The above items and photos were made by Justin at Anthony’s Roots and Jimmy at Scratch Made Catering using items available at the market.

Please feel free to enter your own recipe!

Roasted Sweet Potato, Pear, and Pomegranate Spinach Salad

A gorgeously hued immensely flavorful autumnal salad! Please consider leaving a picture or comment if you decide to try this recipe!

Source: ambitious kitchen.com (Entered by Ariana Giddens)
Serves: 6
Vegetarian!

Ingredients
FOR THE SWEET POTATOES:
2 medium sized Sweet potatoes (peeled & cubed)      View Available Products
OR substitute butternut squash if desired      View Available Products
1 tablespoon Olive oil      View Available Products
1 tablespoon Brown sugar
1/4 teaspoon Cinnamon
1/4 teaspoon Cayenne pepper
Salt & pepper to taste
FOR THE PECANS:
1/2 cup Pecans      View Available Products
FOR THE SALAD:
8 to 10 cups Spinach
3/4 cup Pomegranate seeds
2 medium sized Pears (thinly sliced)
1/2 cup Crumbled goat cheese of your choice      View Available Products
FOR THE DRESSING:
1/4 cup Olive oil      View Available Products
3 tablespoons Balsamic vinegar      View Available Products
1 clove Garlic (minced)
1 teaspoon Honey      View Available Products
1/2 teaspoon Dion mustard
Salt & pepper to taste

Step by Step Instructions
  1. Preheat oven to 400. Whisk the oil, brown sugar, garlic powder, cinnamon and cayenne pepper together in a small bowl. Put the cubed sweet potatoes onto a baking sheet and pour the mixture over them.
  2. Season the cubes with salt & pepper, then roast for 20 to 30 minutes, flipping and stirring them around after 10 to 15 minutes.
  3. Toast the pecans on the stovetop while the sweet potatoes cook: Put them into a pan over medium heat, stirring occasionally, for 3 to 6 minutes. Remove from heat and chop them into large pieces once they've cooled.
  4. Mix all of the dressing ingredients together in a small bowl or mason jar (Season with salt and pepper to taste)
  5. Put the spinach, pomegranate seeds, pear slices, cooked sweet potatoes, pecans, and goat cheese into a large bowl. Drizzle with the dressing and toss to coat. Serve the salads topped with additional pecans and goat cheese if desired.

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