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Sweet Potato and Spinach Salad

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!

Allergens:
Milk
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.

Preparation Time15 minutes
Cooking Time5 minutes
DifficultyMedium
/ serving 2 people

1 unit(s)

Sweet Potato

113 g

Baby Spinach

½ cup

Goat Cheese, crumbled

(Contains: Milk)

28 g

Dried Cranberries

(May contain traces of: Sesame, Sulphites, Tree nuts, Peanuts, Egg, Milk, Gluten, Soy, Mustard)

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*

Calories480 kcal
Fat31 g
Saturated Fat6 g
Carbohydrate37 g
Sugar16 g
Dietary Fiber6 g
Protein11 g
Cholesterol25 mg
Sodium350 mg
Trans Fat0.3 g
Potassium1700 mg
Calcium225 mg
Iron9 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
Whisk

Cooking Steps

1
  • 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.
2
  • 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.
3
  • 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.