It’s very easy to make a boring bowl of salad. Probably, that’s one of the reasons why a lot of people don’t like salad (or consider them a decoration). But let’s change things and make the salad the king of the meal. Today I’m sharing a very delicious, filling and picnic-friendly recipe – roasted sweet potato salad. It’s vegan, requires only 4 main ingredients and is super good for you.
Right now, as the summer is approaching, the garden starts to bloom and thrive. We have bushes of camomiles and grass full of daisies. Tiny and deep blue forget-me-nots and the first stalks of peppermint.
But I’m most happy about the fresh, bright green spinach leaves that allow me to get my healthy dose of greens every day. So I made spinach as the base of the salad. And did you know that fresh spinach and roasted sweet potato make the most magical combinations? Oh, yes, they do.
To crunch things up, I added some roasted pecans on the top. And to bring out the flavors, I covered the sweet potatoes with thyme just before roasting them. Finally, I splashed some lemon juice on the top of assembled salad.
And as extra bonus – this salad is deeply nourishing and healing too. Sweet potatoes contain high amounts of beta-carotene that helps your body convert vitamin A. This vitamin is essential for healthy and glowing skin.
Spinach is a good source of vitamin K which builds strong bones and helps to remineralize your teeth. But many minerals found in pecans contribute to proper functioning to your brain (and they kind of look like brain too).
So let’s celebrate summer and wholesome living with a big bowl of roasted sweet potato salad!
Roasted Sweet Potato Salad
Makes 2 servings
- 1 sweet potato
- 2 cups of chopped fresh spinach
- a handful of pecans
- tbsp fresh, chopped thyme (you can use dried thyme as well)
- tbsp of extra virgin olive oil
- a splash of lemon juice
- salt and pepper to taste
- some olive oil for cooking
- Preheat the oven to 180C. Cut the sweet potato into cubes and roast in the oven for 20 to 25 minutes.
- Spread pecans on a baking sheet and put them into the oven under the sweet potato sheet. Roast pecans for 5 minutes. Keep an eye on them as they can burn easily!
- And it’s time to assemble the salad! On a large serving plate, put spinach, roasted sweet potato and pecans. Drizzle the salad with extra virgin olive oil and add a splash of lemon juice. Season with salt and pepper to taste.
P.S. If you love sweet potatoes, also check out this vegan sweet potato boat recipe!