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Sweet Potato and Spinach Salad with Creamy Avocado Dressing: A Nourishing and Flavorful Dish
If you’re looking for a salad that’s both satisfying and packed with nutrients, the sweet potato and spinach salad with creamy avocado dressing is an ideal choice. This vibrant, hearty dish combines roasted sweet potatoes with fresh spinach, creating the perfect balance of flavors and textures. The creamy avocado dressing ties everything together, adding a rich and velvety touch. Whether you’re looking for a light meal or a side to complement a protein, this salad is a fantastic option for any occasion.
Why You’ll Love This Salad
- Packed with Nutrients: Sweet potatoes are an excellent source of vitamins A and C, fiber, and antioxidants, while spinach adds iron, calcium, and more fiber. The creamy avocado dressing is full of healthy fats that support your heart and skin.
- Deliciously Hearty: The roasted sweet potatoes add a comforting warmth to the salad, making it satisfying enough for a main meal or a side dish.
- Quick and Easy: This salad comes together in less than 30 minutes, making it an ideal choice for a busy weeknight dinner or a weekend lunch.
Ingredients You’ll Need:
For the salad:
- 2 medium sweet potatoes, peeled and cut into cubes
- 4 cups fresh spinach (or baby spinach)
- 1/2 cup red onion, thinly sliced
- 1/4 cup walnuts or pecans (optional, for added crunch)
- 1/4 cup feta cheese (optional, for added creaminess)
- 1 tablespoon olive oil
- Salt and pepper, to taste
For the creamy avocado dressing:
- 1 ripe avocado, peeled and pitted
- 2 tablespoons Greek yogurt (or dairy-free yogurt for a vegan version)
- 2 tablespoons olive oil
- 1 tablespoon lime juice (or lemon juice)
- 1 clove garlic, minced
- 1 tablespoon water (or more, depending on desired consistency)
- Salt and pepper, to taste
- A pinch of cumin (optional, for extra flavor)
How to Make Sweet Potato and Spinach Salad with Creamy Avocado Dressing:
1. Roast the Sweet Potatoes:
Start by preheating your oven to 400°F (200°C). Place the sweet potato cubes on a baking sheet and drizzle with olive oil. Toss the sweet potatoes to coat evenly, and then season with salt and pepper. Spread them out in an even layer.
Roast the sweet potatoes for about 20-25 minutes, or until they are tender and slightly caramelized, tossing once or twice during cooking to ensure they cook evenly. Once done, remove them from the oven and let them cool slightly.
2. Prepare the Creamy Avocado Dressing:
While the sweet potatoes are roasting, make the creamy avocado dressing. In a blender or food processor, combine the avocado, Greek yogurt, olive oil, lime juice, minced garlic, and a pinch of cumin (if using). Blend until smooth and creamy. If the dressing is too thick, add a little water, one tablespoon at a time, until you reach your desired consistency. Taste and adjust seasoning with salt and pepper.
3. Assemble the Salad:
In a large salad bowl, add the fresh spinach, roasted sweet potatoes, red onion slices, and nuts (if using). Toss gently to combine. If you like, you can also add some crumbled feta cheese for an extra creamy element, but this is optional.
4. Dress the Salad:
Drizzle the creamy avocado dressing over the salad and toss to coat everything evenly. The creamy dressing should cling to the sweet potatoes, spinach, and other ingredients, creating a luscious texture and flavor profile.
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