Description
Spinach Salad with Roasted Sweet Potatoes is a vibrant, wholesome dish featuring warm, caramelized sweet potatoes, fresh spinach, creamy cheese, and crunchy toppings, all tossed in tangy vinaigrette. It’s nourishing, satisfying, and perfect for any meal.
Ingredients
- 2 medium sweet potatoes, peeled and cubed
- 2 tbsp olive oil
- Salt and black pepper, to taste
- ¼ tsp ground cinnamon or smoked paprika (optional)
- 5 oz fresh baby spinach
- ¼ red onion, thinly sliced
- ½ cup crumbled feta or goat cheese
- ⅓ cup dried cranberries or pomegranate seeds
- ⅓ cup chopped pecans or walnuts
- ¼ cup balsamic vinaigrette or dressing of choice
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Toss cubed sweet potatoes with olive oil, salt, pepper, and optional spices. Spread in a single layer.
- Roast for 25–30 minutes, flipping halfway, until golden and tender. Let cool slightly.
- In a large bowl, combine spinach, red onion, cheese, dried fruit, and nuts.
- Add the warm sweet potatoes to the salad base.
- Drizzle with balsamic vinaigrette and toss gently to combine.
- Serve immediately while sweet potatoes are still warm.
Notes
- Add quinoa, chickpeas, or grilled protein to make it more filling.
- Substitute arugula or kale for spinach.
- Mix a bit of maple syrup into your vinaigrette for added sweetness.
- Toast the nuts with cinnamon and sugar for extra crunch.
- Store components separately for best texture when meal prepping.
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 10g
- Sodium: 360mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 15mg
