Sweet Potato and Spinach Salad
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Sweet Potato and Spinach Salad

Sweet Potato and Spinach Salad

Serves 2 | with Creamy Goat Cheese

Quick broiled sweet potatoes crown this tender and crunchy spinach salad, studded with cranberries, sunflower seeds and creamy goat cheese. It's a show-stopper!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time15 minutes
Cooking Time5 minutes


serving amount

1 unit(s)

Sweet Potato

113 g

Baby Spinach

½ cup

Goat Cheese

(Contains Milk)

28 g

Dried Cranberries

28 g

Sunflower Seeds

1 tbsp

Red Wine Vinegar

(Contains Sulphites)

1 unit(s)


Not included in your delivery

0.13 tsp


0.13 tsp


2.5 tbsp



Nutrition Values

Calories470 kcal
Fat30 g
Saturated Fat7 g
Carbohydrate40 g
Sugar16 g
Dietary Fiber6 g
Protein11 g
Cholesterol23 mg
Sodium350 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Baking Sheet
Aluminum Foil
Measuring Spoons
Large Bowl


Broil sweet potatoes

Before starting, preheat the broiler to high. Wash and dry all produce. Cut sweet potatoes into 1/2-inch pieces. Add sweet potatoes and 1/2 tbsp oil to a foil-lined baking sheet. Season with salt and pepper, then toss to coat. Broil in the middle of the oven until tender, 10-12 min.

Make dressing

While sweet potatoes broil, peel, then mince shallot. Add shallots, vinegar and 2 tbsp oil to a large bowl. Season with salt and pepper, then whisk to combine.

Finish and serve

Add sweet potatoes, spinach, half the dried cranberries and half the sunflower seeds to the large bowl with dressing. Toss to combine. Divide salad between bowls. Crumble goat cheese over top. Sprinkle with remaining dried cranberries and remaining sunflower seeds.