Roasted Sweet Potato and Spinach Chopped Salad

Sweet Potato and Spinach Salad with Pecans, Cherries and Goat Cheese in a Round White Serving Bowl

Roasted Sweet Potato and Spinach Chopped Salad

A sweet and tangy roasted sweet potato and spinach salad with cherries, pecans, apples, and goat cheese, all finished with a lovely maple/honey and mustard salad dressing.

Course Salads, Dressings, Marinades and Sauces

Cuisine American

Keyword chopped salad, roasted sweet potatoes, spinach

Prep Time 20

Cook Time 30

Total Time 50

Servings Servings

Calories 472kcal

Ingredients

For the Roasted Sweet Potatoes

3 large sweet potatoes peeled and cut into 3/4-inch pieces
2 tablespoons Olive Oil
1 teaspoon salt
½ teaspoon pepper

For the Dressing

4 tablespoons olive oil
3 tablespoons cider vinegar
2 tablespoons honey
2 tablespoons maple syrup
1 teaspoon whole mustard
⅛ teaspoon salt
⅛ teaspoon chipotle or cayenne pepper

To Finish the Salad

8 ounces fresh baby spinach washed
2 medium apples chopped
½ cup cherries chopped
½ cup chopped pecans toasted
½ cup goat cheese

Instructions

To Roast the Sweet Potatoes

Combine the sweet potatoes with the olive oil, salt and pepper and spread on a foil lined baking sheet.
Bake for 35-40 minutes until the potatoes are cooked through and tender. Cool completely.

To Make the Dressing

Combine the dressing ingredients in a medium size bowl and beat with a whisk until thoroughly combined. Set aside.

To Make the Salad

Combine the spinach with the onion, apples, cherries (or dried cranberries), and pecans and mix well in a large bowl.
Add the cooked and cooled sweet potatoes and gently combine. Serve salad topped with dressing and crumbled goat cheese.

Notes

Only dress the greens when you are ready to serve; the spinach will wilt if dressed and saved. If you have any leftovers, save the salad and the dressing separately.

Nutrition