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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Roasted Sweet Potato & Spinach Salad Recipe

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This recipe for Roasted Sweet Potato & Spinach Salad is from The Hansen Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
DRESSING
4 TBS lime juice
2 TBS honey
2-4 TBS olive oil
1/2 cup cilantro, minced

SALAD
2 medium sweet potato (butternut squash also works well)
1 small to medium red onion, sliced
2 TBS olive oil
2TBS smoked paprika
2 cup cooked grain (brown rice, quinoa, millet, etc) - I prefer to use black forbidden rice
3-6 cups of spinach or finely chopped kale
Directions:
Directions:
Preheat oven to 350˚. Peel sweet potato and cut in to 1/4" cubes. Toss with 1 tablespoons olive oil, onion, and smoked paprika. Roast until tender, 25-30 minutes.

Cook grain of choice- best done ahead of time or use left over grains. Let cool before using.
Whisk together lime juice, honey, cilantro, and olive oil. Toss cooled grains with desired amount of spinach greens and dressing. Top with roasted sweet potatoes.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
Prep 10 mins, Cook 30 mins
Personal Notes:
Personal Notes:
You can adjust the ratio of starches (potatoes/squash and grain) to greens according to your preference.

 

 

 

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