Kaiteki Fresh

Roasted Sweet Potato and Spinach Warm Salad

Roasted Sweet Potato and Spinach Warm Salad


• 600g sweet potatoes, peeled diced into bitesized pieces
• 2 teaspoons olive oil
• 4 teaspoons honey
• 2 teaspoons sesame seeds
• Juice of half a lemon
• 2 tablespoons extra virgin olive oil
• 2 teaspoons dijon mustard
• 150g baby spinach leaves
• 75g toasted Almonds roughly chopped
• Sea salt to season

1. Preheat oven to 220°C. Line a baking tray with baking paper. Place the cubed sweet
potato in a large bowl and toss with the oil, 2 tsp of the honey, the rosemary and a pinch
of salt before laying them down on the lined baking trays. Cook for roughly 20 minutes
or until well browned and tender, but not mush. Once done, set aside to cool.

2. Whisk together the lemon juice, olive oil, mustard and the rest of the honey in a large
mixing bowl.

3. Add the roasted sweet potato, spinach and almonds to the bowl and toss together
until the sweet potato and spinach are nicely coated. Season with an extra pinch of sea
salt and serve.

Share This:
Featured Image Featured Image