Best Roasted Sweet Potato And Spinach Salad Recipes

Roasted Beetroot (Beet), Sweet Potato and Spinach Salad image

Provided by Rhiannon and Matt

Time 1h

Yield 6 serving(s)

Number Of Ingredients 12

3 beetroots, unpeeled, cut into wedges
1 sweet potato, unpeeled, cut into wedges
20 g butter, melted
3 teaspoons brown sugar
1 cup low-fat plain yogurt
1/4 cup orange juice
2 teaspoons orange rind, finely grated
1 garlic clove, crushed
500 g baby spinach leaves
100 g green beans, blanched
2 tablespoons pistachio nuts, chopped, toasted
pepper, to taste

Steps:

Place beetroot and sweet potato in baking dish, drizzle over the butter and sprinkle with sugar.
Bake at 200°C for 45 minutes, turning occasionally.
Combine yogurt, juice, rind and garlic.
Arrange the spinach, beans and roasted vegetables on serving plates.
Drizzle over the dressing and sprinkle with pistachio nuts and pepper.

Nutrition Facts : Calories 148.6, Fat 4.7, SaturatedFat 2.2, Cholesterol 8.8, Sodium 142, Carbohydrate 23.3, Fiber 4, Sugar 14.6, Protein 5.9

Roasted Sweet Potato and Spinach Salad image

Provided by Jencathen

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10

3 lbs sweet potatoes, peeled and chopped into 1/2 inch dice
3 tablespoons extra-virgin olive oil
2 teaspoons coriander seeds
1 teaspoon fennel seed
3/4 teaspoon ground cinnamon
1 1/2 teaspoons sea salt, plus extra for final seasoning
1/2 lb fresh spinach, roughly chopped
1 cup walnuts (raw or toasted)
1/2 cup dried cranberries
goat cheese (optional) or feta cheese (optional)

Steps:

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.

Nutrition Facts : Calories 598.1, Fat 29.9, SaturatedFat 3.3, Sodium 1106, Carbohydrate 77.3, Fiber 14.8, Sugar 15.8, Protein 11.7