Roasted sweet potato salad

• For 4 people
• Preparation time (dont cuisson) : 45 minutes
• Cooking time : 30 minutes
• Difficulty (0 to 5) : 2

Ingredients

• Roasted Sweet Potatoes
  • Sweet potatoes : 2 large
  • Olive oil : 2 tablespoons
  • Salt : 1/2 teaspoon
  • Black pepper : 1/4 teaspoon
• Salad
  • Baby spinach : 4 cups
  • Red onion (thinly sliced) : 1/2 small
  • Cherry tomatoes : 1 halved
  • Avocado (diced) : 1 large
  • Pecans (chopped) : 1/2 cup
  • Balsamic vinegar : 2 tablespoons
  • Olive oil : 2 tablespoons
  • Salt : 1/2 teaspoon
  • Black pepper : 1/4 teaspoon

The AI that generated this image will never know the flavor of this delicious recipe. But you can :-)

Steps

• Preheat the oven to 400°F (200°C).
• Peel the sweet potatoes and cut them into bite-sized cubes.
• In a large bowl, toss the sweet potato cubes with olive oil, salt, and black pepper until well coated.
• Spread the sweet potatoes in a single layer on a baking sheet lined with parchment paper.
• Roast in the preheated oven for 25-30 minutes, or until the sweet potatoes are tender and slightly caramelized.
• Remove from the oven and let cool slightly.
• Assembling the Salad
• In a large salad bowl, combine the roasted sweet potatoes, baby spinach, red onion, cherry tomatoes, diced avocado, and chopped pecans.
• In a small bowl, whisk together balsamic vinegar, olive oil, salt, and black pepper to make the dressing.
• Drizzle the dressing over the salad and toss gently to combine.
• Serve immediately and enjoy!

Tips

• For extra flavor, you can sprinkle some crumbled feta cheese or goat cheese on top of the salad.
• Feel free to add other vegetables or toppings of your choice, such as roasted bell peppers or grilled chicken.

Information

• This roasted sweet potato salad is not only delicious but also paleo-friendly, gluten-free, and packed with nutrients.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.