Warm Sweet Potato Salad with Spinach & Cranberries
It's a big bowl full of healthy comfort food.
Ingredients
- 2 medium sweet potatoes about 1-1/2 pounds
- Olive oil
- Salt & pepper
- 1/3 cup diced red onion
- 1/2 cup apple cider
- 1/3 cup dried cranberries
- 1/4 cup cider vinegar
- 1/2 5-ounce package fresh baby spinach
- 2 tablespoons chopped walnuts optional
- 2 tablespoons blue cheese optional
Instructions
- Preheat oven to 400.
- Peel and cut sweet potatoes into 1/2” cubes.
- Place cubed sweet potato on baking tray and coat with 1/2 to 1 tablespoon olive oil.
- Season with salt and pepper.
- Bake for 15-20 minutes or until fork tender.
- While baking, heat a 1/2 tablespoon of olive oil in small saucepan.
- Add diced onion; saute for 5 minutes.
- Add cider and cranberries, and simmer for 5 minutes.
- Add cider vinegar, and simmer for another 5 minutes.
- When sweet potatoes are fork tender, remove pan from oven.
- Immediately transfer sweet potatoes to a mixing bowl.
- Top with baby spinach.
- Pour hot cider mixture over potatoes and spinach.
- Toss to combine.
- Serve, topped with walnuts and/or blue cheese, if desired.