7 Days Fun of Clean RecipesDownload
20Dec, 23
Clean Food Love
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Sweet Potato + Fresh Spinach Salad with Creamy Cashew Dressing

THE salad that deserves a spot on your dinner table! ❤ It’s special and totally delicious.

A Salty + Sweet combo that hits the right balance of complimentary flavors and textures. The colors are GORGEOUS.

Not your average salad! This one is loaded with hearty and super flavorful ingredients!

You’ll feel satisfied for hours, thanks to the complex carbohydrates from the sweet potatoes, and the healthy fat provided by the avocado and cashews.

Ever bite into a limp, soggy sweet potato?! 😲

Yep, it happens to us all!

I’m asked quite often, HOW TO get those sweet potato wedges & fries to CRISP up at home???

Here are my BEST tips for you to try:

➡️ Use avocado oil for roasting your potatoes, and NOT a lot!

Avocado oil is far superior for roasting vegetables in my opinion.

A teeny tiny bit of oil goes a LONGGG way with sweet potatoes.

If you’ve ever had soggy fries or wedges, most likely they were just coated in too much oil.

➡️ Try salting your fries AFTER roasting, if soggy potatoes continue to be a problem for you.

Salt draws out the moisture in vegetables, so if they are sitting in salt throughout the entire prep & cooking process, then you’re just dealing with all of that moisture being released. Simply wait until serving to sprinkle with a tiny pinch of salt.

➡️ Make sure your wedges are placed in a nice, even layer on the sheet pans.

They need space to crisp up. Proper airflow without any overcrowding on your sheet pans will help wonders! Use several pans or cook in batches if you’re making a bunch.

➡️ Use parchment paper, or Silpat mats/liners on your sheet pans.

Do you have any other tips for us?
Let me know if our tricks help you to successfully roast nice crispy wedges at home!

4 servings


  • 2 large, sweet potatoes or yams, sliced into 1-inch thick wedges

  • 2 tsps avocado oil or olive oil

  • sea salt and pepper to taste

  • 1/4 cup raw cashews, plus 1/4 cup to serve

  • 1 Tbsp pure maple syrup or raw honey

  • 1/4 cup apple cider vinegar or rice vinegar

  • 1 tsp crushed pepper flakes

  • 2 fresh cloves of garlic, pressed

  • 2 green onions, sliced

  • 4 heaping cups of fresh spinach

  • 2 ripe avocados, diced



Preheat your oven to 425 degrees f. Coat the potatoes in your oil and sea salt & pepper.

Spread your wedges evenly onto a baking tray and roast for 20 minutes or until tender. Set aside to cool.

Meanwhile, create your dressing by adding 1/4 cup raw cashews to your blender along with the vinegar, maple syrup or honey, garlic, and red pepper flakes.

Pulse until smooth. Add a splash of water as needed to create your desired consistency.

Add the spinach, roasted sweet potatoes, diced avocado, green onions, and remaining cashews to a large salad bowl.

Drizzle the homemade dressing over everything.

Toss gently to combine.


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