Sweet potato and spinach salad

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How to make Sweet potato and spinach salad

  • Yield : 6
  • Prep Time : 0:10
  • Cook Time : 0:45
  • Total Time : 0:55

Ingredients

  • 800g orange sweet potato, peeled
  • 1/3 cup olive oil
  • 1/4 cup pumpkin seeds
  • 150g baby spinach
  • 160g roasted red capsicum, cut into strips
  • 1 tablespoon red wine vinegar
  • 3/4 teaspoon dijon mustard
  • Salt, to season

Method

  • Step 1 Preheat oven to 200°C. Line a baking tray with non-stick baking paper. Cut sweet potato into 2cm cubes. Combine sweet potato and 2 tablespoons oil in a large bowl. Season with salt and pepper and toss to coat. Place sweet potato in a single layer on tray. Roast for 40 to 45 minutes or until golden and tender. Set aside to cool.
  • Step 2 Meanwhile, heat a non-stick frying pan over medium-low heat. Add pumpkin seeds. Cook, shaking pan, for 2 minutes or until lightly toasted. Allow to cool.
  • Step 3 Arrange spinach on a plate. Top with sweet potato and capsicum. Whisk vinegar, mustard, remaining 2 tablespoons oil and salt and pepper in a jug until well combined. Drizzle dressing over salad. Sprinkle with pumpkin seeds. Serve.

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