Sweet Potato + Fresh Spinach Salad with Creamy Cashew Dressing
This sweet potato spinach salad is a mix of tender cooked sweet potatoes with fresh baby spinach all dressed with a delightful homemade cashew dressing.
Ingredients
- 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
Instructions
- 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.
Nutrition
Calories: 278kcal, Carbohydrates: 23g, Protein: 5g, Fat: 21g, Saturated Fat: 3g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 13g, Sodium: 44mg, Potassium: 838mg, Fiber: 9g, Sugar: 8g, Vitamin A: 3169IU, Vitamin C: 25mg, Calcium: 69mg, Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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