Always use organic when possible
Serves 8
4 sweet potatoes, peeled, cut diagonally into 1/2 inch pieces
3 large pears, peeled, cored, cut into 1/4 inch slices lengthwise
4 cups baby spinach
4 cups baby arugula
1/2 cup toasted pecans, roughly chopped
1 cup feta cheese, crumbled (dairy free option available)
The Dressing
2/3 cups apple jelly
1/2 cup red wine vinegar
2 Tbsp water
1 cup olive oil
Salt to taste
In a medium saucepan over medium high heat, add apple jelly, red wine vinegar and salt.
Bring to a boil and then reduce to simmer.
All mixture to become a syrup. About 10 minutes.
Remove from heat and set aside.
Allow to cool.
In a large pot filled with water, add sliced sweet potato and bring to boil.
Allow to boil for 10-14 minutes. Potatoes should be soft but not 100 percent cooked.
Remove from water and pat dry.
Place on platter, brush with olive oil and lightly salt.
Using a grill grate, place sweet potato and pear slices.
Cook for 3-4 minutes and flip over.
Cook for 3-4 more minutes. Be careful not to burn.
Potatoes and pears should be caramelized with grill marks.
Remove from heat and allow to cool.
Place salad greens on large serving dish.
Top with sweet potatoes and pears.
Crumble feta cheese on top.
Drizzle dressing over greens and cheese.
Top with pecans.
For more great Dr. Nandi recipes download for free the Superfoods Cookbook at
Grilled Pear Salad