Spinach and Sweet Potato Salad: A Vibrant and Gut-Friendly Delight

This spinach and sweet potato salad combines roasted sweet potatoes with fresh spinach and a tangy dressing for a satisfying and gut-friendly meal. Perfect as a light main dish or a hearty side!

• Total Time: 30 minutes
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Servings: 4

Ingredients

For the Salad:

1. 4 cups fresh spinach leaves
2. 2 medium sweet potatoes (peeled and diced)
3. 1 cup cherry tomatoes (halved)
4. 1/4 cup crumbled feta cheese (optional)
5. 2 tbsp pumpkin seeds or sunflower seeds (toasted)
6. 1 tbsp olive oil
7. Salt and black pepper to taste

For the Dressing:

1. 2 tbsp olive oil
2. 1 tbsp fresh lemon juice
3. 1 tsp Dijon mustard
4. 1 tsp maple syrup or honey (optional)
5. Salt and black pepper to taste

Step-by-Step Instructions

1. Roast the Sweet Potatoes:
   Preheat your oven to 200°C (400°F). Toss the diced sweet potatoes with 1 tablespoon of olive oil, salt, and pepper. Spread on a baking sheet and roast for 20 minutes, flipping halfway through, until tender and slightly caramelized.
2. Prepare the Dressing:
   In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, maple syrup (if using), salt, and black pepper until emulsified.
3. Assemble the Salad:
   In a large bowl, combine fresh spinach leaves, roasted sweet potatoes, and cherry tomatoes. Drizzle with the dressing and toss gently to combine.
4. Add Toppings:
   Sprinkle the salad with crumbled feta (if using) and toasted seeds for added crunch.
5. Serve:
   Serve immediately as a light main dish or a side.

Nutritional Information (per serving)

• Calories: 180
• Protein: 4 g
• Fat: 10 g
• Carbohydrates: 18 g
• Fiber: 4 g
• Sugar: 6 g

Vitamins and Benefits

Contains:

• Vitamin A (sweet potatoes): Supports vision and immune health.
• Iron (spinach): Promotes healthy blood and energy levels.

Benefits:
This salad is low in FODMAPs, rich in vitamins, and packed with fiber, making it a gut-friendly and nutrient-dense choice.

Sweet potatoes are one of the most versatile vegetables and come in a variety of colors, including orange, purple, and white!

Storage Tips

• Store leftover salad (without dressing) in an airtight container in the refrigerator for up to 2 days.
• Keep dressing separate and add just before serving to prevent wilting.

FAQ

Can I use other greens?
“Yes, kale or arugula work well as substitutes for spinach.”

What protein can I add?
“Grilled chicken, hard-boiled eggs, or chickpeas are excellent additions.”

Can I make this vegan?
“Absolutely! Skip the feta or use a plant-based alternative.”