- Calories 251
- Fat 14.2g
- Satfat 1.9g
- Monofat 10.2g
- Polyfat 1.7g
- Protein 4g
- Carbohydrate 26g
- Fiber 6g
- Cholesterol 0.0mg
- Iron 4mg
- Sodium 447mg
- Calcium 140mg
- Sugars 5g
- Est. added sugars 0g
Spinach Salad with Roasted Sweet Potatoes
Photo: Colin Price
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
How to Make It
Step 1
Preheat oven to 400°F.
Step 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.)
