Total Time
Prep 15 mins
Cook 15 mins

Recipe is from my Sunset Cookbook. This recipe combines a spinach salad with orange slices; then topped with a sweet potato, golden raisin, pomegranate stir-fry bathed in a coconut,orange-honey dressing. Sounds really interesting and delicious.

Ingredients Nutrition


  1. Cut off and discard peel and all white membrane from oranges; then cut fruit crosswise into thin slices. Cover and set aside. Arrange spinach leaves on a rimmed platter; cover and set aside. In a bowl, stir together broth, raisins, orange juice, honey, cloves and nutmeg; set aside.
  2. Heat oil in a wide nonstick frying pan or wok over medium high heat. When oil is hot, add sweet potatoes and 2 tablespoons water; stir-fry until potatoes begin to brown and are just tender-crisp to bite (about 7 minutes). Add some water, 1 tablespoon at a time, if pan appears dry. Add broth mixture to pan; cover and cook until potatoes are just tender to bite (about 5 minutes). Uncover and stir-fry until liquid has evaporated. Remove pan from heat and stir in coconut and 1/4 cup of the pomegranate seeds.
  3. Arrange orange slices over spinach leaves on platter. Spoon potato mixture over oranges; sprinkle with remaining pomegranate seeds.
Most Helpful

Very sweet, difficult to access the orange slices until I ate my way to them -- might be easier to eat if the oranges were in sections instead of cross-cuts and the spinach and orange sections were placed around the edges of individual salad bowls. I made a half recipe, but had to substitute pomegranate-infused dried sweetened cranberries as pomegranate seeds were not available at this time of year. Made for Please Review My Recipe tag game.

KateL April 29, 2014