Sweet Potato and Spinach Salad

With warm summer nights upon us, the last thing anyone wants is to spend hours in the kitchen. Summer meals are all about less time cooking and more time enjoying the longer days and balmy evenings.

This Sweet Potato, Spinach and Feta Salad is a versatile option that fits perfectly into the season. Serve it as a satisfying side dish alongside chicken, lamb, or fish or enjoy it as a standalone meal – it even makes a great choice for Meatless Monday!

Whether you're preparing individual servings for your family or creating a large, shareable salad platter for a gathering, this dish is easy to personalise with your favourite ingredients. Its vibrant flavours make it perfect for a midweek dinner, a relaxed Sunday lunch, or a barbecue showstopper.

Give your family and friends a taste experience to remember with this crowd-pleasing salad!

salads, winter salad, summer salad, autumn salad, spring salad, spinach, sweet potato, pine nuts, balsamic glaze

Salad, dinner, lunch

Yield: 4

Author: Ange Zahn

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Sweet Potato and Spinach Salad

Discover the delightful Sweet Potato and Spinach Salad, a year-round sensation that will captivate your taste buds! This simple yet exquisite salad features tenderly roasted sweet potatoes, creamy goat's cheese, and crunchy pine nuts. A flawless combination for a satisfying midweek dinner or an impressive addition to any barbecue. Give your family and friends a taste experience to remember!

Prep time: 30 MinCook time: 30 MinTotal time: 1 Hour

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Ingredients

• Sweet Potato/butternut pumpkin (as much as you need. I used 3 regular sized sweet potatoes for our family of 4)
• 1-2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried thyme
• Spinach or other green salad leaves
• Avocado, diced roughly 1 cm pieces
• ¼ cup pine nuts
• Goats cheese or Feta cheese
• Balsamic vinegar glaze

Instructions

1. Preheat the oven 200ºC and line 1-2 baking trays.
2. Peel and slice sweet potatoes roughly 5 mm in thickness and place in a large bowl. Drizzle oil on top of the potato. Sprinkle onion powder, garlic powder and dried thyme (If you don’t have these ingredients salt and pepper will be fine). Using hands, mix together well. Place sweet potato on baking trays in one layer. Do not have them overlapping.
3. Place in the oven and cook for 20 minutes. Turn over and cook for another 15-20 minutes. Keep an eye on them as they cook. You want them cooked with a tinge of golden brown but not burnt. Allow to cool for 10-15 minutes before adding to the salad.
4. Whilst the sweet potato is cooking, prepare the rest of your salad.
5. Heat a small frypan over medium-low heat and toast the pine nuts. You shouldn't need any oil. Keep stirring the pine nuts until they are golden and fragrant. Keep an eye on them, as they will burn quickly if left unattended. Allow to cool on a clean plate.
6. Layer salad leaves onto a plate or serving dish. Top with sweet potato, avocado and crumble feta over salad. Sprinkle pine nuts on top. Drizzle balsamic vinegar glaze over the salad at the end.

Notes

This salad goes well with barbecued chicken, steak or lamb.

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