Roasted sweet potato & spinach salad
Discover a delicious Roasted Sweet Potato & Spinach Salad that's perfect for any meal. This nutrient-packed dish features sweet potatoes seasoned with coriander, cumin, and cinnamon, combined with fresh green beans, pistachios, and spinach. Topped with a tangy Greek yogurt dressing accented by garlic, red chili peppers, lemon juice, and honey, this salad is a vibrant, flavorful, and healthy delight.
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.
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.
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.
Nutrition per serving
8 ServingsCalories 200kcal
Protein 6g
Carbohydrates 36g
Fiber 7g
Sugar 9g
Fat 8g
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