Imagine a salad that's not just a boring pile of greens, but a mouthwatering symphony of flavors and textures that will transform your entire meal experience! This Roasted Sweet Potato Salad with Candied Walnuts is about to become your new obsession - a perfect blend of caramelized sweet potatoes, crispy spinach, crunchy candied walnuts, and creamy feta cheese that will elevate your lunch or dinner from ordinary to extraordinary. Get ready to impress your friends, family, and most importantly, your own palate with this incredibly simple yet gourmet-level recipe!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 medium sweet potatoes, cubed
- 1 cup candied walnuts
- 4 cups spinach
- 1/4 cup feta cheese, crumbled
- 3 tablespoons olive oil
- 2 tablespoons maple syrup
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). This temperature will help to achieve a nice caramelization on the sweet potatoes.
- Peel the sweet potatoes and cut them into 1-inch cubes. Try to make the pieces uniform in size for even cooking.
- In a large mixing bowl, toss the cubed sweet potatoes with 2 tablespoons of olive oil, salt, and pepper to taste. Ensure that the sweet potatoes are evenly coated.
- Spread the sweet potatoes in a single layer on a baking sheet lined with parchment paper. This will prevent sticking and make for easier cleanup.
- Roast the sweet potatoes in the preheated oven for about 25 minutes, or until they are tender and lightly browned. Stir the sweet potatoes halfway through cooking for even roasting.
- While the sweet potatoes are roasting, prepare the candied walnuts if you are making them from scratch. In a small saucepan, combine the walnuts, 2 tablespoons of maple syrup, and a pinch of salt over medium heat.
- Cook the walnuts for about 5-7 minutes, stirring frequently until they are toasted and caramelized. Be careful not to burn them. Once done, remove from heat and let them cool on a sheet of parchment paper.
- In a large salad bowl, add the fresh spinach. Drizzle the remaining 1 tablespoon of olive oil and a bit more salt and pepper over the spinach, and toss gently to coat.
- Once the sweet potatoes are done roasting, allow them to cool for a few minutes before adding them to the salad bowl with the spinach.
- Add the candied walnuts and crumbled feta cheese to the salad bowl. Gently toss everything together to combine the ingredients.
- Drizzle the remaining 2 tablespoons of maple syrup over the salad for added sweetness and flavor. Toss gently to distribute.
- Serve the roasted sweet potato salad warm or at room temperature. Enjoy your delicious and nutritious meal!
Tips
- Size Matters: Cut your sweet potatoes into uniform 1-inch cubes to ensure even roasting and consistent texture.
- Don't Overcrowd: Spread sweet potatoes in a single layer on the baking sheet to achieve that perfect caramelization.
- Watch Your Walnuts: When candying walnuts, stir frequently and remove from heat immediately to prevent burning.
- Temperature Trick: Serve the salad slightly warm for the most robust flavor profile.
- Customize Your Greens: While spinach works great, feel free to substitute with arugula or mixed greens.
- Make Ahead: Roast sweet potatoes and candy walnuts in advance to save time during meal preparation.
- Extra Flavor Boost: Consider adding a sprinkle of fresh herbs like thyme or rosemary for additional depth.
Nutrition Facts
Calories: 384kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: 4g
Cholesterol: mg
