Roasted sweet potato & spinach salad
This Roasted Sweet Potato & Spinach Salad features sweet, caramelized sweet potatoes and crisp green beans, topped with a creamy Greek yogurt dressing. Enhanced with aromatic spices and crunchy pistachios, it offers a balanced and flavorful meal that's easy to prepare.
Cook time 55 min
Prep time 20 min
Ingredients:
4 sweet potatos1 tsp dried coriander
1 tsp ground cumin
1 tsp cinnamon
1 short spray cooking spray oil
salt & pepper to taste
2 cups green beans
1/2 cup pistachio nuts
6 cups spinach
2 tbsp greek yogurt
2 garlic cloves
2 red hot chili peppers
1 tbsp lemon juice
1 tsp honey
2 tbsp olive oil
Roasted sweet potato & spinach salad is a delicious and nutritious dish that combines the natural sweetness of roasted sweet potatoes with the fresh, leafy greens of spinach. Enhanced by the aromatic spices of coriander, cumin, and cinnamon, and complemented by the crunch of green beans and pistachio nuts, this salad becomes a balanced and flavorful meal. The addition of a creamy Greek yogurt dressing with a hint of garlic, chili pepper, honey, and lemon juice brings it all together beautifully.
Instructions:
- Preheat your oven to 425°F (220°C).
- In a large mixing bowl, combine the cubed sweet potatoes with the dried coriander, ground cumin, and cinnamon.
- Lightly spray with cooking spray oil and season with salt and pepper to taste. Toss well to ensure the sweet potatoes are evenly coated with the spices.
- Spread the seasoned sweet potatoes in a single layer on a baking sheet.
- Roast in the preheated oven for about 25-30 minutes, or until tender and slightly caramelized, flipping them halfway through cooking for even roasting.
- While the sweet potatoes are roasting, bring a pot of water to a boil.
- Add the green beans and blanch for about 3-4 minutes, until they are slightly tender but still crisp. Drain and set aside.
- In a dry skillet over medium heat, toast the pistachio nuts for about 2-3 minutes, stirring frequently to avoid burning. Set aside.
- In a small bowl, whisk together the Greek yogurt, minced garlic, chopped red hot chili peppers, lemon juice, honey, and olive oil. Mix until smooth and well combined. Season with salt and pepper to taste.
- In a large salad bowl, combine the roasted sweet potatoes, blanched green beans, toasted pistachio nuts, and fresh spinach.
- Drizzle the yogurt-based dressing over the top and toss gently to combine all the ingredients.
- Serve the salad immediately, either as a main dish or a hearty side.
This Roasted sweet potato & spinach salad is a hearty and healthful option for any meal. Perfect as a main course or a side dish, it offers a delightful combination of textures and flavors. By following these tips and steps, you can easily prepare a dish that not only tastes wonderful but also provides a nutritious boost. Enjoy the delicious blend of roasted vegetables, fresh greens, and a tangy dressing.
Roasted sweet potato & spinach salad FAQ:
Preheat your oven to 425°F (220°C) and roast the sweet potatoes for about 25-30 minutes, flipping them halfway through to ensure even cooking.
The sweet potatoes are done when they are tender and slightly caramelized. You can test for doneness by piercing them with a fork; they should be easy to pierce.
Yes, you can substitute Greek yogurt with non-dairy yogurt or sour cream if needed. Adjust the seasoning in the dressing to maintain flavor.
Store leftovers in an airtight container in the fridge for up to 3 days. It's best to keep the dressing separate until ready to serve to prevent sogginess.
A standard baking sheet (around 18x13 inches) works well for roasting sweet potatoes in a single layer. If you have a lot of sweet potatoes, consider using two sheets to avoid overcrowding.
Cooking Tips:
- Ensure the sweet potatoes are evenly cut to ensure uniform roasting.
- Toss the sweet potatoes in the spices and cooking spray to evenly coat them for maximum flavor.
- Toast the pistachios lightly to enhance their nutty flavor before adding them to the salad.
- Blanch the green beans in boiling water for a couple of minutes and then immediately transfer them to ice water to keep them crisp and vibrant green.
- Make the yogurt dressing ahead of time to allow the flavors to meld together.
Nutrition Facts
8 ServingsCalories 200kcal
Protein 6g
Carbohydrates 36g
Fiber 7g
Sugar 9g
Fat 8g
More recipes
Steaks with ratatouille
Juicy steaks served with vibrant ratatouille of mixed vegetables.
21 Apr 2026Roasted baby carrots with sesame and feta
Simple roasted baby carrots topped with sesame and feta.
21 Apr 2026Mixed olive and thyme baked ricotta
A creamy baked ricotta with olives and thyme, perfect as a light dish.
21 Apr 2026Couscous with toasted almonds
A simple and flavorful couscous dish with toasted almonds.
21 Apr 2026Fresh radish salad with lemon and parsley
A refreshing radish salad with parsley and lemon dressing.
21 Apr 2026Lemon shrimp spaghetti with feta
Quick lemon shrimp spaghetti topped with feta and dill.
21 Apr 2026