Roasted Sweet Potato Salad |
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Prep Time: 6 Minutes Cook Time: 20 Minutes |
Ready In: 26 Minutes Servings: 4 |
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This is from Real Simple Magazine and was amazing! my husband doesn't like sweet potatoes, and I normally don't like spinach but we both loved this. I didn't add the onion because I am not a fan of them. It tastes great with some grilled chicken. Ingredients:
2 sweet potatoes, peeled and cut into thin wedges (about 1 pound) |
1 red onion, thinly sliced |
3 tablespoons olive oil |
kosher salt and black pepper |
1 bunch spinach, thick stems removed (about 4 cups) |
2 tablespoons fresh lime juice |
Directions:
1. Heat oven to 425°F
2. On a rimmed baking sheet, toss the potatoes, onion, 2 tablespoons of the oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
3. Roast until tender, 20 to 25 minutes.
4. In a large bowl, toss the warm potato mixture with the spinach, lime juice, and 1/4 teaspoon salt.
5. Substitutions: Tossing warm roasted vegetables with fresh spinach gently wilts and tenderizes the greens. In place of sweet potatoes, try butternut squash, rutabaga, carrots, or parsnips.
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