Sweet Potato Salad


1 lb sweet potatoes (2 medium sweet potatoes)

2 tablespoons olive oil (roasting)

½ teaspoon salt

¼ cup extra virgin olive oil (dressing)

2 tablespoons maple syrup or honey

2 tablespoons lime juice

6 oz baby spinach

1 small green apple chopped

1 small red apple chopped

1/3 cup pecans or walnuts toasted

½ cup pepitas (pumpkin seeds) toasted

½ cup dried cranberries

½ cup feta cheese


1.Preheat oven to 400 F.

2.Dice peeled sweet potatoes into ½-inch thick pieces. Spread onto baking sheet, drizzle with olive oil and salt. Toss to coat.

3.Roast at 400 F for 15 or 20 minutes on a middle rack. Remove from the oven and let cool.

4.In a small bowl, combine maple syrup, lime juice, and oil. Whisk together until emulsified.

5.In a large bowl, add baby spinach, chopped apples, toasted walnuts, toasted pepitas, dried cranberries, feta cheese, and roasted sweet potatoes. Add dressing and toss to combine.

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