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Spinach Salad with Roasted Sweet Potatoes

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This Spinach Salad with Roasted Sweet Potatoes is a vibrant, nutrient-packed dish that balances warm caramelized sweet potatoes with crisp spinach, crunchy nuts, and a tangy-sweet vinaigrette. Whether served as a hearty side or a wholesome main, this salad is easy to customize and perfect for fall, lunch meal prep, or a light dinner. Every bite offers a flavorful contrast of textures and temperatures.

Ingredients

  • 5 cups fresh baby spinach
  • 2 medium sweet potatoes, peeled and cubed
  • 2 tbsp olive oil
  • Salt and black pepper to taste
  • 1/2 tsp ground cumin or smoked paprika (optional)
  • 1/4 red onion, thinly sliced
  • 1/4 cup crumbled feta or goat cheese (optional)
  • 1/4 cup toasted pecans, walnuts, or pumpkin seeds
  • 1/4 cup dried cranberries or chopped dates

For the Dressing:

  • 1/4 cup olive oil
  • 2 tbsp balsamic vinegar or apple cider vinegar
  • 1 tsp Dijon mustard
  • 1 tbsp maple syrup or honey
  • 1 garlic clove, minced
  • Salt and black pepper to taste

Instructions

  1. Preheat oven to 400°F (200°C).
  2. Toss cubed sweet potatoes with olive oil, salt, pepper, and cumin or paprika. Spread on a baking sheet.
  3. Roast for 25–30 minutes, flipping halfway, until golden and tender.
  4. Whisk together vinaigrette ingredients: olive oil, vinegar, mustard, maple syrup, garlic, salt, and pepper.
  5. In a large bowl, combine spinach, sliced red onion, nuts or seeds, dried fruit, and optional cheese.
  6. Add warm sweet potatoes on top and drizzle with vinaigrette. Toss gently and serve.

Notes

  • Best served with warm sweet potatoes for contrast.
  • Swap spinach with arugula or kale for variety.
  • Add quinoa, chickpeas, or grilled chicken for a more filling salad.
  • Store components separately for freshness if prepping ahead.
  • Dressing keeps in the fridge for up to 1 week in a sealed jar.

Nutrition

Find it online: https://cookedbymaya.com/spinach-salad-with-roasted-sweet-potatoes/