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Roasted Sweet Potatoes & Spinach with Apple Honey Vinaigrette

Ingredients

 Prep time: 50 min

 

 Serves: 6

Salad Ingredients

  • 2 Sweet potatoes
  • Canned olive oil spray
  • 2 cloves garlic, minced
  • 1/2 teaspoon dry rosemary
  • 18 ounces fresh baby spinach
  • Salt & fresh ground pepper

Dressing Ingredients

  • 3 tablespoons apple juice
  • 1 tablespoon apple cider vinegar, white balsamic vinegar or rice vinegar
  • Small squeeze of lemon juice
  • 1/3 cup extra virgin olive oil
  • 1 1/2 teaspoons honey
  • 1 tablespoon fresh chives, slivered
  • Salt & fresh ground pepper to taste

Directions

Prepare the potatoes:  Pre-heat oven to 400°.  Wash and peel the sweet potatoes and cut into roughly 1/2 – 1 inch pieces.   Line a roasting pan or baking sheet with aluminum foil or parchment paper and spread the potatoes evenly in the pan.  Spray the potatoes with olive oil, toss with the minced garlic; crumble on the dry rosemary and toss again.  Sprinkle liberally with salt and pepper.  Roast the potatoes for about 40 minutes, turning once or twice, until tender and beginning to brown.  Allow to rest at room temperature.

Make the dressing:  Combine salad ingredients in a blender or small bowl and mix well.  Adjust seasonings to taste.

Assemble the salad:   Toss the spinach with a light coating of the dressing.  Adjust seasonings to taste.  Plate the spinach, top with the roasted potatoes, and drizzle additional dressing over the potatoes.  If the potatoes are still warm, no worries!  The spinach will soften from the heat, but that won’t hurt the flavor of your salad.

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