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!
Yields1 ServingPrep 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.
AuthorMarla Meridith
