Roasted Sweet Potato and Spinach Salad
Clean eating salad that is bright and tasty.
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INGREDIENTS
Nutrition- 3
- 3tablespoons extra-virgin olive oil
- 2teaspoons coriander seeds
- 1teaspoon fennel seed
- 3⁄4teaspoon ground cinnamon
- 1 1⁄2
- 1⁄2
- 1
- 1⁄2
-
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DIRECTIONS
- Preheat oven to 350°F.
- In a large bowl, toss the chopped sweet potatoes with the olive oil, coriander seeds, fennel seeds, cinnamon, and 1 1/2 tsp of the sea salt, coating evenly.
- Spread the potatoes in a baking dish and roast them until fork tender or about 25 to 30 minutes. Remove from oven.
- In a large bowl toss the sweet potatoes with the chopped spinach. The heat from the potatoes will slightly wilt the spinach.
- Once the potatoes cool, stir in the walnuts, cranberries and goat or feta cheese if using and serve.
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