Ingredients
🥑 Ingredients
For the Salad
-
2 medium sweet potatoes, peeled + cubed (½ inch)
-
2 tbsp olive oil (for roasting)
-
½ tsp smoked paprika
-
½ tsp garlic powder
-
¼ tsp sea salt
-
5–6 cups fresh baby spinach
-
1 large avocado, ripe yet firm, sliced or cubed
-
½ cup crumbled feta cheese
-
¼ cup toasted pepitas or chopped almonds (optional)
For the Lemon-Honey Dressing
-
3 tbsp olive oil
-
2 tbsp fresh lemon juice
-
1 tsp honey (or maple syrup)
-
½ tsp Dijon mustard
-
1 grated garlic clove
-
Salt + black pepper, to taste
Instructions
🍽️ Step-by-Step Instructions
1. Roast the Sweet Potatoes
-
Preheat oven to 425°F (220°C).
-
Toss sweet potato cubes with olive oil, smoked paprika, garlic powder, and salt.
-
Spread evenly on a parchment-lined sheet pan.
-
Roast 25–30 minutes, flipping halfway, until edges are caramelized and golden.
2. Prep the Spinach
-
Wash and thoroughly dry the spinach.
-
Add to a large salad bowl.
3. Make the Dressing
-
In a jar, whisk or shake olive oil, lemon juice, honey, Dijon, garlic, salt, and pepper.
-
Taste and adjust (more lemon for brightness, more honey for balance).
4. Assemble
-
Add freshly roasted sweet potatoes directly onto the spinach.
-
Pour over dressing and gently toss.
-
Add avocado last to keep pieces intact.
-
Sprinkle feta on top.
-
Add pepitas/almonds if using.
5. Serve
-
Enjoy immediately for the warm–cool contrast.
-
For meal prep, add avocado + dressing only when serving.