Roasted Sweet Potato and Spinach Salad

Serves: 2


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


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.