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!
Ingredients: Sweet potato • Spinach • Goat cheese (pasteurized goat's milk, cellulose powder, sea salt, potassium sorbate, bacterial culture, microbial enzyme) (milk) • Shallot • Dried cranberries (cranberries, sugar, sunflower oil) • Sunflower seeds • Red wine vinegar (wine vinegar, potassium sorbate, sulphites) (sulphites).
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit(s)
Sweet Potato
113 g
Baby Spinach
½ cup
Goat Cheese, crumbled
(Contains: Milk)
28 g
Dried Cranberries
(Contains: Sesame, Sulphites, Tree nuts, Peanuts, Egg, Milk, Gluten, Soy, Mustard, May contain traces of allergens)
28 g
Sunflower Seeds
1 tbsp
Red Wine Vinegar
(Contains: Sulphites)
1 unit(s)
Shallot
Not included in your delivery
0.13 tsp
Pepper*
0.13 tsp
Salt*
2.5 tbsp
Oil*
Nutrition Values
Utensils
Cooking Steps
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.
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.
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.
