Warm Sweet Potato Salad with Chorizo
Savor the bold, smoky flavors of this Warm Sweet Potato Salad with Chorizo—a vibrant and hearty dish that's perfect as a main course or a side. Roasted sweet potatoes, seasoned with smoked paprika and garlic, form the foundation of this comforting salad, while spicy, crispy chorizo adds a savory depth. Sweet red onions and tender baby spinach are lightly tossed with a tangy honey and red wine vinegar dressing, bringing balance to every bite. Finished with a sprinkle of fresh parsley, this salad is warm, satisfying, and bursting with color and texture. Ideal for weeknight dinners or casual gatherings, it’s a quick, 45-minute recipe that will leave everyone asking for seconds.
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Recipe Information
Ingredients
- 4 medium sweet potatoes
- 3 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 8 ounces chorizo sausage
- 1 small red onion
- 4 cups baby spinach
- 2 tablespoons red wine vinegar
- 1 tablespoon honey
- 2 tablespoons fresh parsley
Instructions
Preheat the oven to 400°F (200°C).
Peel the sweet potatoes and cut them into 1-inch cubes. Place them on a baking sheet.
Drizzle the sweet potatoes with 2 tablespoons of olive oil, then sprinkle with smoked paprika, garlic powder, salt, and black pepper. Toss to coat evenly.
Roast the sweet potatoes in the oven for 25-30 minutes, stirring halfway through, until they are tender and caramelized.
While the sweet potatoes are roasting, heat the remaining tablespoon of olive oil in a large skillet over medium heat.
Remove the casing from the chorizo and crumble it into the skillet. Cook for 6-8 minutes, stirring frequently, until it is browned and crispy.
Thinly slice the red onion and add it to the skillet with the chorizo. Cook for 2 more minutes, just until softened.
In a small bowl, whisk together the red wine vinegar and honey to make a simple dressing.
Once the sweet potatoes are done roasting, transfer them to a large mixing bowl. Add the cooked chorizo and onions, along with the baby spinach.
Drizzle the dressing over the salad and toss gently to combine. The warmth from the sweet potatoes and chorizo will slightly wilt the spinach.
Sprinkle with freshly chopped parsley before serving. Enjoy the salad warm!
Nutrition Facts
Calories |
2123 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 139.8 g | 179% | |
| Saturated Fat | 47.2 g | 236% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 202 mg | 67% | |
| Sodium | 6810 mg | 296% | |
| Total Carbohydrate | 142.1 g | 52% | |
| Dietary Fiber | 21.9 g | 78% | |
| Total Sugars | 45.7 g | ||
| Protein | 69.9 g | 140% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 349 mg | 27% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 349 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
