Roasted Sweet Potato Salad
Ready In: 26 mins
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
- Heat oven to 425°F
- On a rimmed baking sheet, toss the potatoes, onion, 2 tablespoons of the oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
- Roast until tender, 20 to 25 minutes.
- In a large bowl, toss the warm potato mixture with the spinach, lime juice, and 1/4 teaspoon salt.
- 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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