Best 4 Roasted Sweet Potato And Spinach Salad Recipes
**Roasted Sweet Potato and Spinach Salad: A Delightful Medley of Flavors and Textures**
Indulge in the vibrant flavors and textures of our roasted sweet potato and spinach salad, a culinary creation that tantalizes the taste buds and nourishes the body. This delectable dish features tender roasted sweet potatoes, earthy spinach, crisp red onions, and tangy goat cheese, all harmoniously combined in a bed of mixed greens. Drizzled with a zesty lemon-tahini dressing, this salad offers a perfect balance of sweet, savory, and tangy notes, leaving you feeling satisfied and revitalized.
**Additional Recipe Options:**
1. **Sweet Potato and Black Bean Salad:** For a hearty and protein-packed twist, replace the spinach with black beans. The combination of sweet potatoes, black beans, corn, and bell peppers creates a flavorful and colorful salad that's perfect for a light lunch or dinner.
2. **Roasted Sweet Potato and Quinoa Salad:** For a grain-based variation, substitute quinoa for the spinach. The nutty flavor of quinoa pairs wonderfully with the roasted sweet potatoes, while feta cheese and a balsamic vinaigrette add a touch of tang and sweetness.
3. **Sweet Potato and Kale Salad:** For a nutrient-dense option, replace the spinach with kale. The robust flavor of kale stands up well to the roasted sweet potatoes, while dried cranberries and almonds add a touch of sweetness and crunch.
ROASTED SWEET POTATO AND SPINACH SALAD
Make and share this Roasted Sweet Potato and Spinach Salad recipe from Food.com.
Provided by Jencathen
Categories Low Protein
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F.
- In a large bowl, toss the chopped sweet potatoes with the olive oil, coriander seeds, fennel seeds, cinnamon, and 1 1/2 tsp of the sea salt, coating evenly.
- Spread the potatoes in a baking dish and roast them until fork tender or about 25 to 30 minutes. Remove from oven.
- In a large bowl toss the sweet potatoes with the chopped spinach. The heat from the potatoes will slightly wilt the spinach.
- Once the potatoes cool, stir in the walnuts, cranberries and goat or feta cheese if using and serve.
Nutrition Facts : Calories 598.1, Fat 29.9, SaturatedFat 3.3, Sodium 1106, Carbohydrate 77.3, Fiber 14.8, Sugar 15.8, Protein 11.7
ROASTED SWEET POTATOES AND WILTED SPINACH
Provided by Robert Irvine : Food Network
Categories side-dish
Time 1h5m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Preheat an oven to 350 degrees F.
- In a mixing bowl, season potatoes with salt and pepper and toss with oil to coat. Place on a baking sheet and roast in the oven for 20 minutes. Remove briefly from oven and toss in onions, and return to oven to roast until potatoes are tender, approximately another 20 minutes. Transfer roasted potato mixture to a bowl. Drizzle honey over potatoes, add butter, mixing well, and then gently toss in spinach. The heat from the potatoes will wilt the spinach.
WILTED SPINACH SALAD WITH ROASTED KUMARA (SWEET POTATO)
My daughter made me this salad once. She said that it was from the Meal-in-a-minute TV advert but this version doesn't use any Watties products. (Not that there is anything wrong with bottled sauces but I prefer to make my own dressing) This is a nice easy recipe that makes a good side dish to some steamed fish.
Provided by RonaNZ
Categories Yam/Sweet Potato
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Peel and cut the kumara into bite sized cubes.
- Toss in 2 tablespoons of olive oil and season with salt and pepper.
- Bake in the oven for 15 minutes at 200C/400°F.
- Mix the mustard, lemon juice, and zest for the dressing.
- Add the olive oil a tablespoon at a time, whisking between each spoonful.
- Add finely chopped dill.
- Season to taste with salt and pepper.
- Prepare the oranges by peeling and then cutting just the segments off the orange so that there is none of the tough bits. Squeeze any remaining orange juice in the fibrous bits into the dressing.
- Put the spinach is a large bowl.
- Add the roasted kumara straight from the oven and toss through the spinach to wilt the spinach. This works best if the kumara is still really hot.
- Add the dressing and orange segments and toss through.
- Serve slightly warm on a large plate and decorate with nasturtium flowers.
ROASTED BEETROOT (BEET), SWEET POTATO AND SPINACH SALAD
Our beetroot are nearly ready to come out, so we're on the hunt for some good recipes. Here's one that I found on Australian dairy company, Pauls' website which I would like to try out. It has a dressing that sounds beautiful, made with orange juice & rind, plain yoghurt and garlic.
Provided by Rhiannon and Matt
Categories Salad Dressings
Time 1h
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Place beetroot and sweet potato in baking dish, drizzle over the butter and sprinkle with sugar.
- Bake at 200°C for 45 minutes, turning occasionally.
- Combine yogurt, juice, rind and garlic.
- Arrange the spinach, beans and roasted vegetables on serving plates.
- Drizzle over the dressing and sprinkle with pistachio nuts and pepper.
Nutrition Facts : Calories 148.6, Fat 4.7, SaturatedFat 2.2, Cholesterol 8.8, Sodium 142, Carbohydrate 23.3, Fiber 4, Sugar 14.6, Protein 5.9
Tips:
- For the best roasted sweet potatoes, choose firm and evenly shaped potatoes. Scrub them well before roasting to remove any dirt or debris.
- Toss the sweet potatoes with olive oil, salt, and pepper before roasting. This will help them to crisp up and brown.
- Roast the sweet potatoes at a high temperature (425 degrees Fahrenheit) for about 20 minutes, or until they are tender and slightly caramelized.
- While the sweet potatoes are roasting, prepare the spinach salad. Combine baby spinach, red onion, dried cranberries, and walnuts in a large bowl.
- Make the dressing by whisking together olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper.
- Once the sweet potatoes are roasted, add them to the spinach salad along with the dressing. Toss to coat.
- Serve the salad immediately or chill it for later.
Conclusion:
This roasted sweet potato and spinach salad is a healthy and delicious dish that is perfect for lunch or dinner. It is packed with nutrients and flavor, and it is easy to make. The sweet potatoes provide a natural sweetness, while the spinach and red onion add a touch of tartness. The dried cranberries and walnuts add a bit of crunch and texture. The dressing is simple but flavorful, and it brings all of the ingredients together perfectly. This salad is sure to be a hit with everyone who tries it!
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