Description
Roasted Sweet Potato Spinach Salad
Ingredients
2 medium sweet potatoes, peeled and cubed
1 tbsp olive oil
1 tsp paprika
1/2 tsp garlic powder
Salt and pepper to taste
4 cups fresh spinach
1/4 cup feta cheese, crumbled
1/4 cup roasted cashews
2 tbsp fresh parsley, chopped
Dressing:
3 tbsp olive oil
1 tbsp balsamic vinegar
1 tsp honey (or maple syrup for vegan)
1/2 tsp Dijon mustard
Salt and pepper to taste
Directions
Roast the Sweet Potatoes:
Preheat the oven to 400°F (200°C). Toss the sweet potato cubes with olive oil, paprika, garlic powder, salt, and pepper. Spread evenly on a baking sheet. Roast for 25-30 minutes, flipping halfway through, until tender and slightly crisp.
Prepare the Dressing:
In a small bowl, whisk together olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper.
Assemble the Salad:
In a large bowl, add fresh spinach, roasted sweet potatoes, feta cheese, cashews, and parsley.
Add the Dressing:
Drizzle the dressing over the salad and toss gently to combine.
Serve:
Plate the salad and enjoy this nutritious, colorful dish!
Prep Time: 10 minutes
Cook Time: 30 minutes
Servings: 4
Calories: ~260 kcal per serving
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Step-by-Step Guide
For perfect results, follow these detailed steps. Begin by ensuring your sweet potato cubes are uniform, about 3/4-inch in size, for even roasting. Preheat your oven fully to 400°F (200°C) and line your baking sheet with parchment paper to prevent sticking and ease cleanup. When tossing the potatoes with oil and spices, do so in a large bowl to coat every piece thoroughly. Roast on the middle rack, flipping with a spatula at the 15-minute mark. While they roast, whisk the dressing vigorously in a jar or bowl until fully emulsified. Let the roasted potatoes cool for 5 minutes before adding to the fresh spinach to prevent wilting. Assemble the salad in layers, starting with spinach, then warm potatoes, followed by feta, cashews, and parsley. Drizzle with dressing just before serving.
Serving Suggestions
This versatile salad can be adapted for any meal. For a light lunch, serve it alongside a cup of soup or a crusty whole-grain roll. To make it a heartier dinner, top it with grilled chicken, shrimp, or flaked salmon. For a vegan protein boost, add a can of rinsed chickpeas or crispy baked tofu. The salad also makes an excellent side dish for holiday meals, pairing beautifully with roasted turkey or ham. Pack any leftovers (keeping the dressing separate) for a flavorful next-day lunch.
How-to Summary
Cube and roast sweet potatoes with oil and spices at 400°F until tender. Whisk olive oil, balsamic vinegar, honey, mustard, salt, and pepper for the dressing. Combine roasted potatoes with fresh spinach, crumbled feta, roasted cashews, and parsley. Drizzle with dressing, toss gently, and serve immediately.
Frequently Asked Questions
Can I make this salad ahead of time? Yes, but keep components separate. Roast the sweet potatoes and prepare the dressing up to 2 days in advance. Store them in airtight containers in the fridge. Assemble and dress just before serving.
What can I use instead of feta cheese? Goat cheese, shaved Parmesan, or a dairy-free alternative like almond feta work well. For a different flavor profile, try crumbled blue cheese or queso fresco.
How do I store leftovers? Store undressed salad in an airtight container in the refrigerator for up to 2 days. The dressing can be kept separately for up to 5 days. Note that the spinach will wilt once dressed.
Can I use a different nut? Absolutely. Pecans, walnuts, or pumpkin seeds are excellent substitutes for cashews. Toast them lightly for maximum flavor.
Why are my sweet potatoes soggy? Sogginess is usually due to overcrowding on the pan. Ensure the cubes are in a single layer with space between them to allow steam to escape and promote caramelization.
Common Mistakes to Avoid
Avoid cutting sweet potato cubes too small, as they can burn or become mushy. Do not skip the step of flipping the potatoes during roasting; this ensures all sides caramelize evenly. Resist the urge to dress the entire salad if you plan to have leftovers, as the spinach will become soggy. Finally, do not use cold sweet potatoes straight from the fridge, as they can chill the salad; let them come to room temperature first.
Conclusion
This Roasted Sweet Potato Spinach Salad is a perfect harmony of sweet, savory, and nutritious ingredients. Its combination of warm, spiced potatoes with fresh greens, creamy cheese, and crunchy nuts makes it a satisfying dish for any occasion. By following the detailed guide and tips provided, you can easily master this recipe and adapt it to your taste. It’s a reliable, flavorful, and visually stunning addition to your culinary repertoire that proves healthy eating can be utterly delicious.