Sweet Potato & Apple Salad

Sweet Potato & Apple Salad
1 tbsp olive oil

1 large sweet potato, peeled and chopped into cubes*

2 c fresh Tatsoi washed, dried, and torn into bite-sized pieces (substitute baby Spinach, mature Spinach, or Romaine lettuce)

1 large apple, any in-season variety, cut into slices

4 tbsp Feta cheese

4 tbsp of your favorite balsamic dressing

Roast Potatoes

(Can be done up to two days before as a side dish)

Pre-heat oven to 400 degrees. Poke holes in the sweet potato and microwave on high for one minute to soften potato, for easier peeling and chopping. Toss sweet potato cubes with olive oil and salt and pepper in a large bowl. Spread out onto baking pan. Roast the sweet potato cubes until soft, about 30-40 minutes. Set aside at least one serving or save leftovers.

Assemble Salad

(Can be done the day before, reserve dressing)

In a large bowl, toss spinach with balsamic dressing until leaves are thoroughly coated. Divide spinach between two plates or lunch containers. Top each with half of apples slices, half of roasted sweet potato cubes, and 2 tablespoons of feta per salad.


About Anna K Amendolare

Anna, of aka design, is a web designer and digital marketer. She writes recipes for South Mountain Creamery, manages everything for Coffee & Cocktails with MC, and helps her small business clients find success online. When she is not in front of her computer, she enjoys baking, craft beer, and spinning & cycling to burn off those calories.

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