Sweet Potato and Spinach Salad
with Creamy Goat Cheese
Quick broiled sweet potatoes crown this tender and crunchy spinach salad, studded with cranberries, sunflower seeds and creamy goat cheese. It's a show-stopper!
Allergens:
Milk
•Sulphites
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Preparation Time15 minutes
Cooking Time5 minutes
DifficultyMedium
Ingredients
/ serving 2 people
1 unit(s)
Sweet Potato
113 g
Baby Spinach
½ cup
Goat Cheese
(Contains Milk)
28 g
Dried Cranberries
28 g
Sunflower Seeds
1 tbsp
Red Wine Vinegar
(Contains Sulphites)
1 unit(s)
Shallot
Not included in your delivery
0.13 tsp
Pepper*
2.5 tbsp
Oil*
0.13 tsp
Salt*
Nutrition Values
Calories470 kcal
Fat30 g
Saturated Fat7 g
Carbohydrate40 g
Sugar16 g
Dietary Fiber6 g
Protein8 g
Cholesterol25 mg
Sodium350 mg
Trans Fat0.3 g
Potassium850 mg
Calcium125 mg
Iron3 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Baking Sheet
•Aluminum Foil
•Measuring Spoons
•Large Bowl
•Whisk
Instructions
1
- Cut sweet potatoes into 1/2-inch pieces.
- Add sweet potatoes and 1/2 tbsp oil to a foil-lined baking sheet. Season with salt and pepper, then toss to coat.
- Broil in the middle of the oven until tender, 10-12 min.
2
- While sweet potatoes broil, peel, then mince shallot.
- Add shallots, vinegar and 2 tbsp oil to a large bowl.
- Season with salt and pepper, then whisk to combine.
3
- Add sweet potatoes, spinach, half the dried cranberries and half the sunflower seeds to the large bowl with dressing.
- Toss to combine.
- Divide salad between bowls.
- Crumble goat cheese over top.
- Sprinkle with remaining dried cranberries and remaining sunflower seeds.