Looking for a nutritious and satisfying meal that’s both colorful and delicious? This Sweet Potato and Spinach Salad combines warm, roasted sweet potatoes with fresh spinach and a handful of complementary ingredients to create a perfect balance of flavors and textures. I love how this salad works as both a light lunch or a filling dinner, and it’s packed with vitamins, minerals, and fiber.
Ingredients
- 2 medium sweet potatoes, cubed
- 6 cups fresh baby spinach
- 1/2 red onion, thinly sliced
- 1/3 cup pepitas (pumpkin seeds)
- 1/2 cup dried cranberries
- 1/3 cup crumbled feta cheese
- For the dressing:
- 3 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Toss the cubed sweet potatoes with 1 tablespoon olive oil, salt, and pepper. Spread them evenly on the prepared baking sheet.
- Roast the sweet potatoes for 25-30 minutes, flipping halfway through, until they’re tender and slightly caramelized.
- While the potatoes are roasting, whisk together the dressing ingredients in a small bowl until well combined.
- In a large bowl, combine the fresh spinach, sliced red onion, pepitas, and dried cranberries.
- Once the sweet potatoes are done, let them cool for about 5 minutes.
- Add the warm sweet potatoes to the salad bowl and drizzle with the prepared dressing.
- Toss everything gently to combine, then sprinkle with crumbled feta cheese before serving.
Cook Time and Serving Size
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4 as a main course, 6 as a side dish
Recipe Notes
For best results, cut your sweet potato cubes to a uniform size (about 3/4 inch) to ensure even cooking. The warm sweet potatoes will slightly wilt the spinach, creating a perfect contrast of textures. If you’re meal prepping, keep the dressing separate and add it just before serving to maintain the spinach’s crispness.
Feel free to customize this Sweet Potato and Spinach Salad to your taste. Goat cheese works great instead of feta, and you can swap the pepitas for toasted walnuts or pecans. For a protein boost, add grilled chicken or chickpeas. The salad keeps well in the refrigerator for up to 2 days, though it’s best enjoyed fresh when the sweet potatoes are still slightly warm.
Sweet Potato and Spinach Salad
Ingredients
- 2 medium sweet potatoes cubed
- 6 cups fresh baby spinach
- 1/2 red onion thinly sliced
- 1/3 cup pepitas pumpkin seeds
- 1/2 cup dried cranberries
- 1/3 cup crumbled feta cheese
- 3 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Toss the cubed sweet potatoes with 1 tablespoon olive oil, salt, and pepper. Spread them evenly on the prepared baking sheet.
- Roast the sweet potatoes for 25-30 minutes, flipping halfway through, until they're tender and slightly caramelized.
- While the potatoes are roasting, whisk together the dressing ingredients in a small bowl until well combined.
- In a large bowl, combine the fresh spinach, sliced red onion, pepitas, and dried cranberries.
- Once the sweet potatoes are done, let them cool for about 5 minutes.
- Add the warm sweet potatoes to the salad bowl and drizzle with the prepared dressing.
- Toss everything gently to combine, then sprinkle with crumbled feta cheese before serving.
