Sweet Potato and Spinach Salad
A colorful and nutritious salad featuring roasted sweet potatoes, fresh spinach, and creamy goat cheese, perfect as a side or a light main dish.
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.
Notes
Serve this salad warm or at room temperature. It pairs well as a side dish to grilled chicken or fish, or can be enjoyed on its own for a light lunch. Feel free to drizzle some extra balsamic vinegar on top for added flavor. Leftovers can be stored in an airtight container in the fridge for 2-3 days, preferably keeping the dressing separate until ready to eat.