Recipes and Links

Roasted Sweet Potato and Spinach Salad


Serves: 2

Ingredients:

2 tsp Blood Orange or Lemon Olive Extra Virgin Olive Oil or a Combination

¼ tsp salt

¼ tsp garlic powder

1 large sweet potato (about 10-12 oz) unpeeled and cut into ½” cubes

4 cups baby spinach

¼ cup Citrus Dressing (below)

Citrus Dressing: Makes about ¼ cup

2 Tbsp Flying Olive Blood Orange or Lemon EVOO

1 ½ Tbsp Flying Olive Sicilian Lemon, Grapefruit, or Honey Ginger Balsamic Vinegar, or a Combination

2 tsp Dijon mustard

½ tsp minced garlic

Salt and pepper to taste

Directions:

Preheat the oven to 400 degrees F.

Combine Flying Olive Extra Virgin Olive Oil or Combination of Choice, salt, garlic powder, and sweet potatoes in a bowl. Toss to coat. Arrange the potato mixture in a single layer on a foil-lined baking sheet.

Bake at 400 degrees for 20-25 minutes, stirring once half-way through. Continue cooking until the potatoes are crisp on the outside and tender on the inside.

Mix together the Citrus Dressing ingredients in a jar with a lid and shake or use a whisk to combine well. Combine the spinach and dressing and toss gently to coat. Divide the spinach mixture between 2 plates. Top with the sweet potatoes (you may have a few left unless people start munching on them). Serve.

Inspired by a recipe in Cooking Light, January/February 2017

Submitted by Barb L.