Description
A vibrant salad perfect for warm weather. Sweet potato, spinach, feta, and pinenuts tossed in a simple balsamic vinaigrette.
Ingredients
Units
Scale
- 1 medium sized sweet potato
- 1/2 a block of danish fetta
- a large handful of baby spinach
- 1/2 cup (118 ml) toasted pinenuts
- good quality balsamic vinegar
- good quality extra virgin olive oil
- salt and pepper
Instructions
- Preheat oven to 356°F (180°C).
- Place chunks of sweet potato in a large bowl. Season with salt, pepper, and olive oil. Massage to coat evenly.
- Place sweet potato on a baking sheet lined with parchment paper. Bake until tender and slightly golden.
- In a large bowl, combine spinach, nuts, feta cheese, salt, and pepper. Toss gently.
- Add the baked sweet potato and balsamic vinegar. Toss gently.
- Place in a serving bowl.
Notes
- For optimal sweetness, choose sweet potatoes that are firm and heavy for their size.
- If you don’t have pinenuts, substitute with toasted slivered almonds or walnuts.
- Store leftover salad in an airtight container in the refrigerator for up to 2 days; the sweet potatoes may darken slightly.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 10
- Sodium: 200
- Fat: 20
- Saturated Fat: 5
- Unsaturated Fat: 12
- Carbohydrates: 40
- Fiber: 5
- Protein: 10
- Cholesterol: 15