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Spinach Salad with Roasted Sweet Potatoes and Warm Apple Cider Dressing
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serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
1 large sweet potato, peeled and cut into 1-inch cubes
1 tablespoon extra virgin olive oil
salt and freshly ground pepper, to taste
2 tablespoons dried cranberries
1/3 cup chopped walnuts, toasted
1 bag (6 ounce size) baby spinach or other baby salad greens
1/2 cup crumbled goat or feta cheese
For dressing
1/2 cup apple cider
1 clove garlic, finely chopped
1 tablespoon apple cider vinegar
1 teaspoon Dijon mustard
2 tablespoons extra virgin olive oil
salt and freshly ground pepper
directions
Preheat oven to 400 degrees F.
Toss the sweet potatoes with olive oil on a sheet pan and season to taste with salt and pepper. Roast for 20-25 minutes, tossing once, until tender. Add dried cranberries for final 5 minutes of roasting.
Meanwhile make dressing: Combine cider, garlic, and vinegar in small saucepan and bring to a boil over medium high heat. Continue to cook until reduced by half.
Remove from heat and whisk in mustard, olive oil, and salt and pepper, to taste. Keep warm.
Place spinach or greens in salad bowl and toss well with remaining ingredients and dressing. Serve immediately.
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nutrition data
Nutritional data has not been calculated yet.
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