Roasted Sweet Potato Salad
Roasted Sweet Potato Salad is a delicious and nutritious dish that brings together the rich flavors of roasted sweet potatoes, crisp vegetables, and a flavorful dressing. It's a versatile dish that can be served as a side or a main course, and it's perfect for any occasion. With its vibrant colors and bold flavors, this Roasted Sweet Potato Salad is sure to be a hit at your next meal.
Equipment
- 1 Baking sheet
- 1 Parchment Paper
- 1 Mixing bowl
- 1 Whisk
- 1 Vegetable Peeler
- 1 Cutting Board
- 1 Oven
Ingredients
- 10 cups sweet potatoes about 3 large, chopped evenly into bite-size chunks
- 1 Tablespoon avocado or olive oil
- 1 teaspoon sea salt
- 4 ounces baby spinach chopped
- 1/2 cup red onion chopped very small
- 2 Tablespoons apple cider vinegar
- 2 Tablespoons lemon juice
- 1/3 cup dried cranberries
- 1 avocado chopped in chunks
- 1/2 teaspoon sea salt
- ground black pepper to taste
- 1-2 Tablespoons hemp seeds optional
Instructions
- Preheat oven to 400°F. Toss sweet potato chunks with oil and sea salt in a large bowl. Flip once during 30 minutes of baking.
- After baking, let potato chunks cool. This can be done beforehand. Keep the roasted potatoes in the fridge and finish step 2 the day you eat the salad.
- In a large bowl, combine the chopped spinach, onion, dried cranberries, apple cider vinegar, and lemon juice while the potatoes roast. Add cooled sweet potato chunks to bowl and mix. Mix avocado and sea salt gently.
- Season with ground pepper. Optional: sprinkle hemp seeds. Serve immediately or refrigerate until ready. Can be eaten chilled or room temperature.
- Store leftovers in a sealed jar for two days. Add lemon juice before serving if needed.
Notes
- Since it gets mushy, serve this salad right away.
- Double or divide the recipe.