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Recipe: Spinach Salad with Roasted Sweet Potatoes and Shallot Vinaigrette

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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!

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! MarlaMeridith.com
Yields1 Serving
Prep Time10 minsCook Time35 minsTotal Time45 mins
 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
1

Roast the sweet potatoes (see notes)

2

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

3

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

4

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

5

Sprinkle with some fresh parsley and serve.

Use this recipe for Maple Cinnamon Roasted Sweet Potatoes

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

1

Roast the sweet potatoes (see notes)

2

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

3

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

4

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

5

Sprinkle with some fresh parsley and serve.

Recipe: Spinach Salad with Roasted Sweet Potatoes and Shallot Vinaigrette

~ Marla Meridith

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