The top one salad for this summer is this Roasted sweet potato salad with spinach. 4 ingredients and 20 minutes is all you need to make this delicious sweet potato salad. Fall in love with nourishing salads and eat them more often!
I don’t know what I like more about this salad; the roasted sweet potatoes cubes or the lemon vinaigrette that makes this salad so yummy. This is without a doubt the most comforting salad I have tried so far. With only 4 ingredients and in only 20′ this sweet potato salad deserves you make it. You will definitely add this recipe to your favourites!
I’ve made many sweet potato salads before, but this one is so comforting & nourishing. The lemon vinaigrette goes so well with the spinach and sweet potato in the salad. It adds a fruity touch and combine everything together into a feast of flavours.
You can substitute the spinach for other greens such us kale or rocket leaves. The sweet potatoes can be also replaced with butternut squash, both turn golden and sweet combining nicely with the rest of the flavours. Would you add more ingredients to this salad? Simple salads are usually best, this salad has all the nutrients you need: the greens are rich in iron, Calcium and Vitamin C & K, potatoes are your source of carbs and the cashews are a good source of minerals, vitamins and good fatty acids.
This sweet potato salad with spinach fits perfectly in to your summer menus. If you have never tried sweet potato you should give this recipe a try asap. There are many other things you can cook with sweet potatoes, this Thai Green Prawn Curry is one of my favourites recipes.
4 ingredients and 25 minutes is all you need to make this delicious sweet potato salad.
- 6 cups (250g) spinach or kale
- 4 cups (1 big sweet potato), 0.5 cm cubed
- 1/4 tsp chilli powder
- 1/4 tsp salt
- 2 Tbsp sunflower oil
- 1/3 cup cashews or pumpkin seeds
- 1/2 garlic cloves, minced
- 1/2 lemon, juice and zest
- 1/3 cup olive oil
- 1 tsp honey
- pinch of salt
Preheat the oven to 180º C. Spread the potatoes on a greased baking sheet. Toss the sweet potato cubes with the oil, the chilli powder and salt. Roast for 20' at 180º.
Wash and drain the spinach leaves. Place them on a salad bowl, add the roasted sweet potatoes on top and garnish with the cashews.
Vinaigrete: pulse all ingredients together in a food processor or mix them in a jar and shake it until silky. Pour over the salad and it's ready to eat.
*You can substitute the cashews for other nuts or dried cranberries, they go really well.