Description
Spinach Salad with Roasted Sweet Potatoes is a vibrant, nourishing salad that combines caramelized sweet potatoes, fresh greens, crunchy nuts, and a tangy-sweet vinaigrette. It’s perfect as a main dish or hearty side.
Ingredients
- 4 cups baby spinach
- 2 medium sweet potatoes, peeled and cubed
- 2 tbsp olive oil (for roasting)
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp paprika or cinnamon (optional)
- 1/4 red onion, thinly sliced
- 1/4 cup crumbled feta or goat cheese (optional)
- 1/4 cup chopped pecans, walnuts, or pumpkin seeds
- 2 tbsp dried cranberries or pomegranate seeds (optional)
- 1/4 cup olive oil (for dressing)
- 2 tbsp apple cider vinegar or balsamic vinegar
- 1 tsp Dijon mustard
- 1 tbsp maple syrup or honey
- 1 clove garlic, minced (optional)
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Toss sweet potatoes with olive oil, salt, pepper, and paprika or cinnamon. Roast on a baking sheet for 25–30 minutes, flipping halfway, until golden and tender.
- In a bowl or jar, whisk together olive oil, vinegar, Dijon mustard, maple syrup, garlic (if using), and salt and pepper until combined.
- In a large salad bowl, combine spinach, roasted sweet potatoes, red onion, cheese, nuts, and cranberries or pomegranate seeds.
- Drizzle with dressing and toss gently just before serving.
Notes
- Add quinoa or farro to make it a grain salad.
- Use arugula or massaged kale instead of spinach for variation.
- Top with roasted chickpeas or grilled chicken for added protein.
- Store components separately if prepping ahead.
Nutrition
- Serving Size: 1 side portion
- Calories: 250
- Sugar: 6g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 10mg
