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+ servings

Warm Sweet Potato Salad with Spinach & Cranberries

Michele Pesula Kuegler
It's a big bowl full of healthy comfort food.
Prep Time 10 mins
Cook Time 20 mins
Total Time 35 mins
Course Main Course
Servings 2 main dish servings

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.
Keyword warm salad
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