Wash and drain your spinach, lay out into a large platter or bowl.

Prepare the sweet potatoes. Preheat your oven to 400. Drizzle your sweet potatoes with a little oil (I prefer coconut oil), and lightly salt. Place on a roasting pan and bake for 25-30 minutes. Sweet potatoes should be crispy and golden on the outside, but soft and cooked on the inside.

Meanwhile, cook your bacon until nice and crispy. Once cooled, chop into small pieces. Reserve 3 tbsp of the grease for your dressing and set aside.

Place sweet potatoes, pomegranates, chopped bacon, and pecan pieces on top of spinach and toss lightly.

Just before serving, make the dressing. In a saucepan, re-heat the reserved bacon grease if it's no longer hot over medium heat. Add vinegar, syrup, mustard, and whisk together until hot. Pour over spinach salad and toss. Serve warm!