Ingredients

• 2 sweet potatoes (1-1.2 kg)
• 100-120 g spinach (fresh)
• 1 red onion
• 100 g dried cranberries
• 1 avocado
• 1/2 lemon (for juice)
• Salt to taste
• Black pepper to taste
• Olive oil (for roasting and dressing)

Steps to Make Roasted Sweet Potato and Spinach Salad

Step 1: Prepare the Sweet Potatoes

1. Preheat the oven to 200°C (400°F).
2. Peel the sweet potatoes and cut them into bite-sized cubes (about 2-3 cm pieces). Uniform pieces help ensure even roasting.
3. Season the sweet potatoes: In a large bowl, toss the sweet potato cubes with 2-3 tablespoons of olive oil, a pinch of salt, and black pepper to taste.
4. Roast the sweet potatoes: Spread the seasoned sweet potatoes in a single layer on a baking sheet lined with parchment paper. Roast in the preheated oven for 25-30 minutes, or until the sweet potatoes are tender and lightly browned on the edges. Make sure to flip them halfway through for even roasting.
5. Set aside to cool: Once the sweet potatoes are roasted, remove them from the oven and let them cool slightly.

Step 2: Prepare the Salad Ingredients

1. Slice the red onion: While the sweet potatoes are roasting, peel and thinly slice the red onion. If you prefer a milder onion flavor, soak the slices in cold water for 10 minutes, then drain and pat dry before adding to the salad.
2. Wash and dry the spinach: Use fresh spinach for this recipe. Thoroughly wash and dry the spinach leaves, and set them aside in a large salad bowl.
3. Chop the avocado: Cut the avocado in half, remove the pit, and scoop out the flesh. Cut the avocado into bite-sized pieces and set aside.
4. Prepare the dressing: In a small bowl, whisk together the juice of half a lemon, 2-3 tablespoons of olive oil, a pinch of salt, and black pepper to taste. This simple dressing adds a bright and tangy flavor to the salad.

Step 3: Assemble the Salad

1. Combine the ingredients: In the large salad bowl with the spinach, add the roasted sweet potatoes, red onion slices, and dried cranberries.
2. Add the avocado: Gently fold in the avocado pieces, being careful not to mash them.
3. Dress the salad: Drizzle the lemon and olive oil dressing over the salad, and toss everything gently to combine and coat the ingredients evenly.

Step 4: Serve

1. Taste and adjust seasoning: After tossing, taste the salad and adjust seasoning as needed. You can add more salt, pepper, or a squeeze of lemon juice depending on your preference.
2. Serve immediately: This salad is best served fresh. It can be enjoyed as a light meal on its own or as a side dish to accompany grilled meats or fish.

Nutrition Facts (Per Serving)

The following is an approximate nutritional breakdown for one serving of this salad (serves 4):

• Calories: 360 kcal
• Protein: 4 g
• Fat: 18 g
• Carbohydrates: 48 g
• Fiber: 10 g
• Sugar: 20 g
• Vitamin A: 375% of the daily recommended intake (from sweet potatoes and spinach)
• Vitamin C: 45% of the daily recommended intake (from spinach and lemon juice)
• Potassium: 950 mg

Frequently Asked Questions (FAQs)

1. Can I use other types of greens instead of spinach?

Yes, you can substitute spinach with other leafy greens such as arugula, kale, or mixed salad greens. If using kale, you may want to massage the leaves with a little olive oil to soften them before adding to the salad.

2. What can I add to make this salad more filling?

To make this salad more substantial, you can add protein-rich ingredients like grilled chicken, chickpeas, or quinoa. These additions will turn this dish into a more complete and balanced meal.

3. Can I make this salad ahead of time?

Yes, you can prepare the components in advance, such as roasting the sweet potatoes and chopping the vegetables. However, it’s best to combine everything just before serving to prevent the avocado from browning and the spinach from wilting.

4. What can I substitute for dried cranberries?

If you’re not a fan of cranberries, you can use raisins, dried cherries, or pomegranate seeds for a similar sweet and tangy flavor.

5. Can I make this salad vegan?

Yes, this salad is naturally vegan as long as you use plant-based ingredients. Make sure your mayonnaise or yogurt (if you plan to add them as part of an alternate dressing) is vegan-friendly.

Tips for Making the Perfect Roasted Sweet Potato and Spinach Salad

• Roast the Sweet Potatoes Until Crispy: To get perfectly crispy sweet potatoes, make sure they are well-spread on the baking sheet and not overcrowded. Overcrowding will steam the potatoes instead of roasting them.
• Use Fresh Spinach: Fresh spinach provides the best texture and flavor for this salad. Avoid using frozen spinach, as it tends to be too watery and won’t hold up well in a salad.
• Balance the Flavors: This salad has a balance of sweet, tangy, and savory flavors. Adjust the sweetness from the cranberries and the tanginess from the lemon juice to your liking for the best taste.

Storage Tips

• In the Fridge: If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. However, keep in mind that the avocado may brown slightly and the spinach may wilt, so it’s best to enjoy this salad fresh.
• Dressing Storage: If you’re making this salad ahead of time, keep the dressing separate and only mix it in right before serving to avoid soggy spinach.
• Reheating Sweet Potatoes: If you want to enjoy the sweet potatoes warm, you can reheat them in the oven at 180°C (350°F) for about 5-7 minutes before tossing them into the salad.

Conclusion

Roasted sweet potato and spinach salad with avocado and cranberries is a healthy and delicious dish that’s easy to make and packed with nutritious ingredients. The sweet potatoes provide a hearty base, while the spinach, avocado, and cranberries add layers of flavor and texture. With its fresh and vibrant ingredients, this salad can be enjoyed as a standalone meal or as a complement to a main course. Whether you’re looking for a nutritious lunch, a side dish for dinner, or a healthy addition to your meal prep, this recipe is versatile and sure to impress!