Sweet Potato and Spinach Salad
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. 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
- 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.