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Recipe: Spinach Salad with Roasted Sweet Potatoes and Shallot Vinaigrette

We love this healthy and delicious Spinach Salad with Roasted Sweet Potatoes and Shallot Vinaigrette recipe, a gluten free, vegetarian dish great for the holidays!

Ingredients

2 cups Maple Cinnamon Roasted Sweet Potatoes (see notes)
for the salad
8 cups baby spinach
1 firm pear, thinly sliced
1 cup toasted walnuts
3/4 cup crumbled goat cheese
salt and pepper to taste
freshly chopped parsley
sea salt and pepper to taste
for the dressing
1 shallot, finely chopped
2 tbsp fresh lemon juice
1 tbsp white wine vinegar
pinch of fine sea salt
drizzle of honey
freshly ground black pepper
1/3 cup olive oil

Directions

Roast the sweet potatoes (see notes)

Assemble the spinach, pear and roasted sweet potatoes in a large bowl or serving platter.

Place all the dressing ingredients in a mason jar or bowl. Shake or whisk the ingredients to combine. Adjust ingredients to taste.

Drizzle the dressing over the salad, top with the walnuts and goat cheese. Season to taste with salt and pepper.

Sprinkle with some fresh parsley and serve.

~ Marla Meridith

Recipe: Roasted Brussels Sprouts & Shallots

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Directions

~ Marla Meridith

Recipe: Coffee Cake Banana Bread

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~ Marla Meridith

Recipe: Quinoa Breakfast Bowls

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Directions

~ Marla Meridith

Recipe: Farro Salad with Baby Spinach, Peas & Toasted Pecans

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Directions

~ Marla Meridith

Recipe: Perfect Vegan Veggie Burgers

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Directions

~ Marla Meridith

Maple Citrus Roasted Pecans

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Directions

~ Marla Meridith

Green Beans with Toasted Walnuts and Quinoa

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Directions

~ Marla Meridith

Baked Peach Steel Cut Oatmeal

This oatmeal can be prepared ahead of time, it’s great for busy morning and brunch. Keep it in the fridge, grab and go as needed. Can be re-heated in the microwave.

Ingredients

1 cup steel cut oats
1/2 cup chopped pecans
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 teaspoon pure vanilla extract
3 cups unsweetened almond milk
1/4 cup maple syrup
1 egg
2 ripe peaches, pitted, and cut into small pieces
cooking spray
Top with
more chopped pecans
sliced fresh peaches

Directions

Pre heat oven to 375 degrees. Grease a pie dish or 8X8 inch casserole dish with cooking spray.

Combine the dry ingredients in a large bowl. Whisk together the wet ingredients in another bowl.

Layer the peaches on the bottom of the pie dish. Combine the wet and dry ingredients. Pour over the peaches.

Bake for 50-55 minutes until the top is golden brown and the oatmeal is mostly set. It will continue to firm up as it cools.

~ Marla Meridith

Recipe: Easy Vegan Blueberry Peach Crisp

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Directions

~ Marla Meridith

Recipe: Vegan Baked Strawberry Steel Cut Oatmeal

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Directions

~ Marla Meridith