This recipe proves that salads do not have to boring! This is a great light and healthy salad option after an indulgent weekend or to get you back on track! I served this salad with a honey red wine vinegar dressing that pairs perfectly with the sweetness of the potatoes and balances out the tartness and richness of the tomatoes and avocados.
The sweet potatoes will help fight inflammation and the spinach and pine nuts are a great source of dietary fiber, energy, and antioxidants.
2 sweet potatoes, peeled and sliced
2 tomatoes, halved
1/4 cup pine nuts
4 cups of baby spinach leaves
1 avocado, halved
Salt & pepper to taste
Olive oil or coconut oil
2 T honey (or maple syrup)
2 T red wine vinegar
2 T olive oil
Preheat the oven to 400. Place the peeled/cut sweet potatoes and the halved tomatoes on a lined baking sheet tossed with salt, pepper, and 1-2 tablespoons of olive oil. Bake for 30-45 minutes or until the sweet potatoes are tender.
On medium high heat on the stove top, add 1 tablespoon of olive oil (or coconut oil). Once warm, add the pine nuts. Cook for 1-2 minutes or until they start to brown. Be careful not to burn; mix continuously.
For the dressing, whisk together the ingredients in a bowl.
To prepare, place the above ingredients over a bed of spinach and serve immediately with dressing.