Introducing… your new favorite salad! Caramelized onions really take this dish to a whole new level of flavor. You can add any of your favorite root vegetables alongside crispy roasted sweet potatoes. Our top tip: arrange your salad with the dressing on the side and dress once seated to ensure freshness.
Servings: 4-6, as a side dish
- 1 (700 g) large sweet potato, sliced
- 2 tablespoons extra virgin olive oil
- 1 tsp sea salt
- 2 red onions, finely sliced
- 2 tbsp balsamic vinegar
- 1 tbsp coconut blossom sugar or brown sugar
- 2 cups baby spinach leaves
- ¼ bunch parsley, leaves & stalks finely chopped
- ½ cup (70g) toasted almonds, roughly chopped
- Omit 150g goat cheese or feta for dairy-free
For the dressing:
- 1 tablespoon extra virgin olive oil
- 1 tbsp red wine vinegar
- 2 teaspoons whole grain mustard
- 2 teaspoons maple syrup
- ¼ tsp ground cinnamon
Preheat oven to 200°C or 395°F. Line a baking sheet with parchment paper.
Spread the sweet potato pieces on the baking sheet. Drizzle with 1 tbsp extra virgin olive oil and 1 tsp sea salt. Use the ingredients with your hands to ensure the potato is evenly coated with oil. Bake in the preheated oven for 35 minutes or until done. Note: Cooking time will depend on how thick your sweet potato slices are.
For the caramelized onions, heat the remaining olive oil in a nonstick skillet over medium-high heat. Add the sliced onions and sauté for 3-4 minutes or until they start to soften. Pour the balsamic vinegar and coconut blossom sugar into the pan. Cook for 7-10 minutes or until liquid is reduced and onions are caramelized.
For the dressing, combine all the ingredients in a small bowl or glass. Whisk or shake to combine. Season to taste with sea salt and black pepper.
To assemble the salad, spread the baby spinach leaves across the bottom of a large serving platter. Top with the sweet potato slices, chopped parsley, toasted almonds, caramelized onions and goat cheese, if desired. Drizzle the dressing over and serve.