Get ready to transform your meal time with a vibrant, nutrient-packed salad that's about to become your new obsession! This Sweet Potato Spinach Salad isn't just another boring health dish - it's a flavor explosion that will make your taste buds dance and your body thank you. Imagine roasted sweet potatoes, crisp spinach, and a medley of textures that will have you coming back for seconds (and thirds)!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Vegan
Serves: 4 servings
Ingredients
- 2 medium sweet potatoes, cubed
- 4 cups fresh spinach
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, diced
- 1/4 cup pumpkin seeds
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Begin by preheating your oven to 400°F (200°C). This will ensure that your sweet potatoes roast evenly and develop a nice caramelization.
- While the oven is heating, prepare the sweet potatoes. Peel the sweet potatoes if desired, and then cut them into 1-inch cubes. This size will help them cook evenly.
- Place the cubed sweet potatoes in a large mixing bowl. Drizzle with 1 tablespoon of olive oil and season with salt and pepper to taste. Toss the sweet potatoes until they are well coated.
- Spread the seasoned sweet potatoes in a single layer on a baking sheet lined with parchment paper. This will help prevent sticking and make for easier cleanup.
- Once the oven is preheated, place the baking sheet with the sweet potatoes in the oven. Roast for about 25-30 minutes, or until the sweet potatoes are tender and lightly browned, stirring halfway through for even cooking.
- While the sweet potatoes are roasting, prepare the salad ingredients. Rinse the fresh spinach under cold water and pat dry with a clean kitchen towel or use a salad spinner to remove excess moisture.
- In a large serving bowl, add the fresh spinach, halved cherry tomatoes, diced red onion, and pumpkin seeds. These ingredients will add a variety of textures and flavors to your salad.
- Once the sweet potatoes are done roasting, remove them from the oven and let them cool for a few minutes. This will prevent wilting the spinach when mixed.
- Add the warm roasted sweet potatoes to the bowl with the spinach and other salad ingredients. The warmth of the sweet potatoes will slightly wilt the spinach, creating a delicious texture.
- Drizzle the remaining 1 tablespoon of olive oil over the salad. Toss gently to combine all the ingredients, ensuring that the spinach is well coated with the olive oil.
- Adjust the seasoning with additional salt and pepper to taste, if desired. Serve the salad immediately while the sweet potatoes are warm, or allow it to cool slightly before serving for a refreshing dish.
- This Sweet Potato Spinach Salad is not only vibrant and delicious but also packed with nutrients, making it a perfect vegan meal or side dish!
Tips
- Choose firm, bright orange sweet potatoes for the best roasting results
- Cut sweet potato cubes uniformly to ensure even cooking
- Use parchment paper for easier cleanup and perfect roasting
- Don't overcrowd the baking sheet - give sweet potatoes space to caramelize
- For extra flavor, consider adding a sprinkle of smoked paprika or nutritional yeast
- Toast pumpkin seeds lightly before adding for enhanced nutty flavor
- Use fresh, crisp spinach for the best texture and nutritional value
- Serve immediately for the perfect balance of warm sweet potatoes and fresh greens
Nutrition Facts
Calories: 250kcal
Carbohydrates: 30g
Protein: 6g
Fat: 14g
Saturated Fat: 2g
Cholesterol: 0mg
