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Sweet Potato and Spinach Salad

Sweet Potato and Spinach Salad

This is one of my favorite salads for when it’s not really salad season. If you’re looking for a powerhouse breakfast, consider topping this salad with a fried egg. See, a recipe perfect for any time of day!

FYI-two cups of cubed sweet potato is about 1 medium sweet potato. Same for your red onion. Also, this salad doubles up nicely for a dinner party.

[[ recipeID=recipe-8ldm3d6ac, title=Sweet Potato and Spinach Salad ]]

Posted on February 01, 2023
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Sweet Potato and Spinach Salad

This hearty salad is perfect for an at-work lunch or light dinner. Easy to prep ahead!

Servings:

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  • Prep Time: 0 mins
  • Cook Time: 0 mins
  • Total Time: 0 mins

Ingredients

Instructions

Ingredients

ROASTED VEGETABLES

  • 2 cups sweet potato 1/2 in cubes
  • 2 cups red onion 1/2 in cubes
  • 3 tbsp olive oil
  • 4 springs thyme
  • 2 springs sage
  • 1 tsp salt
  • 1 tsp pepper pepper

CRUSHED CROUTONS

  • ½ cup panko bread crumbs

DRESSING

  • 1 ½ tbsp red wine vinegar
  • 1 tbsp Dijon Mustard
  • 1 tsp maple syrup
  • salt and pepper to taste
  • 3 tbsp olive oil

GREENS

  • 5 oz spinach
  • ¼ cup goat cheese
  • ¼ cup craisins
  • ½ cup pepitas (optional)
  • thyme (optional)

Instructions

  1. Preheat the oven to 450°F. Line the baking sheet with parchment paper. Place the prepared potatoes and onion on the sheet. Add all the remaining roasted vegetable ingredients to the pan, toss to coat. Bake for 25 to 30 minutes or until lightly charred, stirring halfway through.
  2. Meanwhile, heat a skillet over medium heat. Add the panko and toast until golden, about 3 minutes. Set aside.
  3. Meanwhile, heat a skillet over medium heat. Add the panko and toast until golden, about 3 minutes. Set aside.
  4. If serving immediately – Add the greens ingredients into the salad bowl along with the roasted vegetables (remove the sprigs of herbs) and breadcrumbs. Toss to combine.
  5. If prepping ahead – add the spinach, goat cheese, breadcrumbs, craisins and pepitas to one container. Package the roasted veggies in another and the dressing in its own container. When it's time to eat, reheat the roasted veggies and toss everything together.

Notes

GLUTEN-FREE

- Skip the breadcrumbs


DAIRY-FREE

- Skip the goat cheese


MEAT LOVERS

- Add any leftover meat you have around. Shredded chicken is tasty, as is sliced sausage.

- Alternatively, consider serving with a fried egg on top.