Roasted Sweet Potato Salad

Submitted by Chef #583539

"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."

 

• Ready In: 26mins
• Ingredients: 6
• Serves: 4

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.