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Sweet Potato and Spinach Salad

Sweet Potato and Spinach Salad

Serves 2 | with Creamy Goat Cheese

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Quick broiled sweet potato rounds crown this tender and crunchy spinach salad! Studded with cranberries, sunflower seeds and creamy goat cheese for a show-stopping side salad!

Allergens:Milk/LaitTree Nuts / NoixTree Nut/NoixSulphites/Sulfite

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

Preparation Time15 minutes
Cooking difficultyMedium
Ingredients

serving 2 people

Ingredientsarrow down iconarrow down icon

serving 2 people

170 g

Sweet Potato

113 g

Baby Spinach

56 g

Goat Cheese

(ContainsMilk/Lait)

¼ cup

Dried Cranberries

28 g

Sunflower Seeds

(ContainsTree Nuts / Noix, Tree Nut/Noix)

1 tbsp

Red Wine Vinegar

(ContainsSulphites/Sulfite)

50 g

Shallot

Not included in your delivery

2.5 tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories420 kcal
Fat27 g
Saturated Fat5 g
Carbohydrate39 g
Sugar16 g
Dietary Fiber6 g
Protein6 g
Cholesterol10 mg
Sodium300 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Aluminum Foil
Measuring Spoons
Large Bowl
Whisk
Instructionsarrow up iconarrow up icon
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1

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.

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.