why make this recipe
Sweet Potato and Spinach Salad is a fantastic dish that combines flavor and nutrition. Sweet potatoes are packed with vitamins and fiber, while spinach brings in iron and other essential nutrients. This salad is not only colorful but also easy to make. It serves as a great side or a light main dish, making it perfect for any occasion. With crunchy almonds and creamy goat cheese, it has a wonderful mix of textures and tastes. You will love how simple it is to prepare!
how to make Sweet Potato and Spinach Salad
Ingredients:
- 1 (700g) large sweet potato, sliced on the round
- 2 tbsp extra virgin olive oil
- 1 tsp sea salt
- 2 red onions, finely sliced
- 2 tbsp balsamic vinegar
- 1 tbsp coconut sugar or brown sugar
- 2 cups baby spinach leaves
- ¼ bunch parsley, leaves & stems finely chopped
- ½ cup (70g) toasted almonds, roughly chopped
- 150g goat’s cheese or feta, omit for dairy-free
Directions:
- Preheat the oven to 400°F (200°C).
- Toss the sweet potato slices with olive oil and sea salt, then spread them on a baking sheet. Roast for about 25-30 minutes or until tender and golden.
- In a skillet, heat more olive oil over medium heat. Add the sliced red onions and cook until softened.
- Stir in balsamic vinegar and coconut sugar, cooking for another 2-3 minutes.
- In a large bowl, combine the roasted sweet potatoes, sautéed onions, baby spinach, parsley, and toasted almonds.
- Crumble the goat’s cheese or feta on top (if using).
- Toss gently to combine and serve warm or at room temperature.
how to serve Sweet Potato and Spinach Salad
Serve this salad warm or at room temperature. It goes well as a side dish to grilled chicken or fish. You can also enjoy it on its own for a light lunch. Feel free to drizzle some extra balsamic vinegar on top for added flavor.
how to store Sweet Potato and Spinach Salad
Store any leftover salad in an airtight container in the fridge. It can last for about 2-3 days. To keep the salad fresh, try to store the dressing separately until you are ready to eat.
tips to make Sweet Potato and Spinach Salad
- Make sure to cut the sweet potatoes into even slices for uniform cooking.
- If you want to add some spice, sprinkle some red pepper flakes while cooking the onions.
- Toasting the almonds briefly in a dry pan can enhance their flavor.
variation
You can make this salad with roasted carrots or beets instead of sweet potatoes for a different taste. If you prefer added protein, grilled chicken or chickpeas can be great additions.
FAQs
Can I make this salad ahead of time?
Yes, you can roast the sweet potatoes and prepare the onions in advance. Just mix everything together before serving.
Is it suitable for vegans?
Yes, if you omit the goat’s cheese and use a plant-based dressing, this salad can easily be made vegan.
Can I use other types of cheese?
Absolutely! Feta cheese is a great alternative, but you can also try ricotta or a dairy-free cheese if you prefer.
Sweet Potato and Spinach Salad
Ingredients
Main Ingredients
- 1 large (700g) sweet potato, sliced on the round Make sure to cut the sweet potatoes into even slices for uniform cooking
- 2 tbsp extra virgin olive oil
- 1 tsp sea salt
- 2 red onions finely sliced
- 2 tbsp balsamic vinegar
- 1 tbsp coconut sugar or brown sugar
- 2 cups baby spinach leaves
- ¼ bunch parsley, leaves & stems finely chopped
- ½ cup (70g) toasted almonds, roughly chopped Toasting briefly in a dry pan can enhance their flavor.
- 150 g goat’s cheese or feta Omit for dairy-free
Instructions
Preparation
- Preheat the oven to 400°F (200°C).
- Toss the sweet potato slices with olive oil and sea salt, then spread them on a baking sheet.
- Roast for about 25-30 minutes or until tender and golden.
Cooking Onions
- In a skillet, heat more olive oil over medium heat.
- Add the sliced red onions and cook until softened.
- Stir in balsamic vinegar and coconut sugar, cooking for another 2-3 minutes.
Combining Ingredients
- In a large bowl, combine the roasted sweet potatoes, sautéed onions, baby spinach, parsley, and toasted almonds.
- Crumble the goat’s cheese or feta on top (if using).
- Toss gently to combine and serve warm or at room temperature.
