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Spinach Salad with Roasted Sweet Potatoes

Photo: Colin Price
Active time 15 mins
Total time 45 mins

Serves 1 (serving size: 2 cups)

The citrus dressing lightly coats the spinach leaves, making a perfect salad base for crisp-tender sweet potatoes. In fact, we got so caught up in the taste we didn’t realize just how nutrient- and antioxidant-packed the dish was, with healthy doses of fiber, iron, potassium, vitamin C and immunity-boosting beta-carotene. No time to roast your sweet potatoes? Substitute 1⁄2 cup baked, frozen sweet potato slices or wedges (such as Earthbound Farm Frozen Roasted Sweet Potatoes with Sea Salt & Olive Oil). If you’re in a hurry, you can swap the dressing for an equal amount of another oil-based dressing that has approximately 10 to 12 grams fat per 2 tablespoons and no added sugar. This recipe goes with: Sweet Potato Home Fries with Eggs


Nutrition Information

  • calories 251
  • fat 14.2 g
  • satfat 1.9 g
  • monofat 10.2 g
  • polyfat 1.7 g
  • protein 4 g
  • carbohydrate 26 g
  • fiber 6 g
  • cholesterol 0.0 mg
  • iron 4 mg
  • sodium 447 mg
  • calcium 140 mg
  • sugars 5 g
  • Est. Added Sugars 0 g

How to Make It

  1. Preheat oven to 400°F.

  2. Combine first 4 ingredients in a bowl; toss to coat. Arrange potato mixture in a single layer on a foil-lined baking sheet coated with cooking spray. Coat potato cubes lightly with cooking spray. Bake at 400°F for 20 to 25 minutes or until potatoes are crisp on the outside and tender on the inside, stirring once after 12 minutes. Combine spinach and All-Purpose Citrus Dressing, and toss gently to coat. Arrange spinach mixture on a plate; top with half of sweet potatoes. (Refrigerate the remaining half of sweet potatoes for Day 2 Breakfast.)