Sweet Potato and Spinach Salad

[Guest guest]

Sweet Potato and Spinach Salad

 

 

800 g (28 oz) orange sweet potato, peeled

1/3 cup olive oil

1/4 cup pumpkin seeds

150 g (5 1/3 oz) baby spinach

160 g (5 1/2 oz) roasted red capsicum Bell pepper), cut into strips

1 tablespoon (4 tsp) red wine vinegar

3/4 teaspoon GF dijon mustard

 

 

1. Preheat oven to 200 C (390 F).

 

2. Line a baking tray with non-stick baking paper. Cut sweet potato

into 2 cm (3/4 " ) cubes. Combine sweet potato and 2 tablespoons (8 tsp)

oil in a large bowl. Season with salt and pepper and toss to coat.

Place sweet potato in a single layer on tray. Roast for 40 to 45

minutes or until golden and tender. Set aside to cool.

 

3. Meanwhile, heat a non-stick frying pan over medium-low heat. Add

pumpkin seeds. Cook, shaking pan, for 2 minutes or until lightly

toasted. Allow to cool.

 

4. Arrange spinach on a plate. Top with sweet potato and capsicum

(bell pepper). Whisk vinegar, mustard, remaining 2 tablespoons oil and

salt and pepper in a jug until well combined. Drizzle dressing over

salad. Sprinkle with pumpkin seeds. Serve.

 

 

 

TIP: Pack salad, dressing and pumpkin seeds separately to take to a

picnic. Shake dressing and pour over salad. Sprinkle with pumpkin

seeds just before serving.

 

 

 

Serves 6.