Heat the oven to 200C / 400F.
Prepare your grains, if they aren't pre cooked. Set them cooking according to package instructions. Once ready, scoop 1 cup into a bowl and leave to cool.
1 cup cooked grains
Prepare the sweet potato. In a mixing bowl, toss the cubes in the cinnamon and add just enough olive oil to coat each cube lightly. Scatter on a baking sheet.
1 large sweet potato, 1/2 tsp cinnamon
Prepare the mushrooms. Feel free to re-use the same bowl, it is fine if some cinnamon gets on them too. Toss them with enough olive oil to lightly coat them, and the balsamic vinegar. Scatter on another baking tray (it can be the same one if large enough - but it needs to be about 18 inches or 45 cm long to fit both ingredients comfortably)
1 lb chestnut mushrooms, 1 tsp balsamic vinegar
Roast the sweet potatoes and mushrooms for 20-30 minutes until the sweet potato is soft and the mushrooms are browned and reduced.
Prepare the pecans. Cover a plate with parchment / baking paper and set to one side. Heat a frying pan (no oil) on a low heat. Add the pecans and allow to toast until lightly browned and fragrant. Pour the honey into the pan. It will quickly bubble up and reduce. Mix with a spatula to coat the pecans and remove from the heat very quickly, pouring them out onto the plate with parchment paper. Try to keep them to a single layer, not overlapping. Sprinkle with a little salt, and leave them to cool.
1 cup pecans, 1.5 tbsp honey
Prepare your dressing by whisking all of the ingredients together in a bowl.
2 tsp orange zest, 1 tbsp olive oil, 1/2 tbsp dijon mustard, 1/2 tbsp honey, 1 tbsp cider vinegar
When the sweet potatoes and mushrooms are ready, remove from the oven and allow to cool while you begin to assemble the salad.
Add the spinach, onion, pomegranate seeds, mint, cannellini beans and grains to the bowl.
1 can cannellini beans, 1/2 cup pomegranate seeds, 1/4 cup mint, 2-3 cups baby spinach, 1/4 cup red onion
Pour the dressing over the top. Toss the salad to mix through.
Add the blue cheese (or feta), pecans (you may need to break them up a little if they're sticking together) and vegetables to the bowl. Toss to mix through.
1/3 cup blue cheese crumbles, 1 cup pecans
Serve!