Wilted Spinach Salad with Roasted Kumara Sweet Potato
Elevate your salad game with this vibrant Wilted Spinach Salad with Roasted Kumara Sweet Potato—a perfect harmony of warm, earthy flavors and fresh, crisp textures. Tender, caramelized kumara (sweet potato) cubes are roasted with smoky paprika and a hint of cinnamon, then gently tossed with baby spinach to create a lightly wilted base. The salad is studded with crunchy toasted walnuts, tangy red onion slices, and creamy crumbled feta, all tied together with a luscious homemade balsamic-maple vinaigrette. Ready in just 40 minutes, this nutrient-packed salad is as versatile as it is delicious, perfect as a comforting side dish or a satisfying light main course. Whether you're seeking a healthy dinner option or a stunning addition to your holiday table, this salad is sure to impress!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 500 grams kumara (sweet potato)
- 3 tablespoons extra virgin olive oil
- 1 teaspoon smoked paprika
- 0.5 teaspoon ground cinnamon
- 150 grams baby spinach leaves
- 0.5 pieces red onion
- 50 grams walnuts (toasted)
- 50 grams feta cheese (crumbled)
- 2 tablespoons balsamic vinegar
- 1 tablespoon maple syrup
- 1 teaspoon Dijon mustard
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Directions
Step 1
Preheat your oven to 200°C (390°F) and line a baking sheet with parchment paper.
Step 2
Peel and dice the kumara (sweet potato) into bite-sized cubes. Toss with 2 tablespoons of olive oil, smoked paprika, ground cinnamon, and a pinch of salt. Spread evenly on the prepared baking sheet.
Step 3
Roast the kumara in the preheated oven for 20-25 minutes, flipping halfway through, until tender and lightly caramelized.
Step 4
While the kumara is roasting, thinly slice the red onion and toast the walnuts in a dry skillet over medium heat until fragrant, about 3-4 minutes. Set aside.
Step 5
In a small bowl or jar, whisk together the balsamic vinegar, maple syrup, Dijon mustard, remaining 1 tablespoon of olive oil, salt, and black pepper to make the vinaigrette.
Step 6
Once the kumara is done roasting, remove from the oven and let cool slightly for a few minutes.
Step 7
In a large mixing bowl, combine the baby spinach leaves with the warm roasted kumara. Toss gently to wilt the spinach.
Step 8
Add the sliced red onion, toasted walnuts, and crumbled feta cheese to the salad.
Step 9
Drizzle the balsamic vinaigrette over the salad and toss lightly to coat all the ingredients evenly.
Step 10
Serve warm as a side dish or a light main course. Enjoy!
Nutrition Facts
| Serving size | (929.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1431.0 |
| Total Fat 89.2g | 0% |
| Saturated Fat 16.1g | 0% |
| Cholesterol 44.6mg | 0% |
| Sodium 2270.1mg | 0% |
| Total Carbohydrate 143.4g | 0% |
| Dietary Fiber 24.7g | 0% |
| Total Sugars 45.3g | |
| Protein 29.5g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 635.4mg | 0% |
| Iron 9.7mg | 0% |
| Potassium 3009.9mg | 0% |
Source of Calories