We love this healthy and delicious Spinach Salad with Roasted Sweet Potatoes and Shallot Vinaigrette recipe, a gluten free, vegetarian dish great for the holidays!

2 cups Maple Cinnamon Roasted Sweet Potatoes (see notes)

for the salad

8 cups baby spinach

1 firm pear, thinly sliced

1 cup toasted walnuts

3/4 cup crumbled goat cheese

salt and pepper to taste

freshly chopped parsley

sea salt and pepper to taste

for the dressing

1 shallot, finely chopped

2 tbsp fresh lemon juice

1 tbsp white wine vinegar

pinch of fine sea salt

drizzle of honey

freshly ground black pepper

1/3 cup olive oil

Roast the sweet potatoes (see notes)

Assemble the spinach, pear and roasted sweet potatoes in a large bowl or serving platter.

Place all the dressing ingredients in a mason jar or bowl. Shake or whisk the ingredients to combine. Adjust ingredients to taste.

Drizzle the dressing over the salad, top with the walnuts and goat cheese. Season to taste with salt and pepper.

Sprinkle with some fresh parsley and serve.

Recipe: Spinach Salad with Roasted Sweet Potatoes and Shallot Vinaigrette