Sweet Potato and Radish Spinach Salad with Maple Balsamic Vinaigrette

Units:
Servings: Prep Time: 20 Cook Time: 10

Ingredients

Directions

  1. Preheat the oven to 425°F (220°C).
  2. Toss the diced sweet potatoes with 1 tablespoon olive oil, 1 teaspoon sea salt, and 1/2 teaspoon black pepper.
  3. Spread the sweet potatoes on a baking sheet and roast for 10 minutes, or until tender and slightly caramelized.
  4. Meanwhile, prepare the vinaigrette by whisking together balsamic vinegar, maple syrup, 1/3 cup extra-virgin olive oil, Dijon mustard, minced garlic, 1/4 teaspoon salt, and 1/4 teaspoon black pepper in a bowl. Set aside.
  5. In a large salad bowl, combine the fresh spinach leaves, lettuce leaves, sliced radishes, baked sweet potatoes, toasted pecans, and crumbled goat cheese.
  6. Drizzle the salad with the prepared maple balsamic vinaigrette, and toss gently to combine.
  7. Serve immediately.

Dietary Tags

Recipe By:

Chef AI

Sweet Potato and Radish Spinach Salad with Maple Balsamic Vinaigrette

Ingredients

  • 2 medium sweet potatoes, peeled and diced
  • 1 tablespoon olive oil
  • 1 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 1 bunch radishes, thinly sliced
  • 4 cups fresh spinach leaves
  • 4 cups mixed lettuce leaves
  • 1/4 cup balsamic vinegar
  • 1/4 cup maple syrup
  • 1/3 cup extra-virgin olive oil
  • 1 tablespoon Dijon mustard
  • 1 clove garlic, minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/3 cup toasted pecans (optional)
  • 1/3 cup crumbled goat cheese (optional)

Directions

  1. Preheat the oven to 425°F (220°C).
  2. Toss the diced sweet potatoes with 1 tablespoon olive oil, 1 teaspoon sea salt, and 1/2 teaspoon black pepper.
  3. Spread the sweet potatoes on a baking sheet and roast for 10 minutes, or until tender and slightly caramelized.
  4. Meanwhile, prepare the vinaigrette by whisking together balsamic vinegar, maple syrup, 1/3 cup extra-virgin olive oil, Dijon mustard, minced garlic, 1/4 teaspoon salt, and 1/4 teaspoon black pepper in a bowl. Set aside.
  5. In a large salad bowl, combine the fresh spinach leaves, lettuce leaves, sliced radishes, baked sweet potatoes, toasted pecans, and crumbled goat cheese.
  6. Drizzle the salad with the prepared maple balsamic vinaigrette, and toss gently to combine.
  7. Serve immediately.