Introducing… your new favourite salad! Caramelised onions really elevate this dish to a whole new level of flavour. You can include any of your favourite root vegetables alongside crispy roasted sweet potato. Our top tip – arrange your salad with the dressing on the side, and dress once sitting down to eat to ensure freshness.
Serves: 4-6, as a side
- 1 (700g) large sweet potato, sliced on the round
- 2 tbsp extra virgin olive oil
- 1 tsp sea salt
- 2 red onions, finely sliced
- 2 tbsp balsamic vinegar
- 1 tbsp coconut sugar, or brown sugar
- 2 cups baby spinach leaves
- ¼ bunch parsley, leaves & stems finely chopped
- ½ cup (70g) toasted almonds, roughly chopped
- 150g goat’s cheese, or feta, omit for dairy-free
For the dressing:
- 1 tbsp extra virgin olive oil
- 1 tbsp red wine vinegar
- 2 tsp wholegrain mustard
- 2 tsp maple syrup
- ¼ tsp ground cinnamon
Preheat the oven to 200°C or 395°F. Line a baking tray with baking paper.
Spread the sweet potato pieces across the baking tray. Drizzle with 1 tbsp extra virgin olive oil and 1 tsp sea salt. Use your hands to toss the ingredients to ensure the potato is evenly covered in oil. Bake in the preheated oven for 35 minutes or until cooked through. Note: cook time will depend on how thick your sweet potato slices are.
To make the caramelised onions, heat the remaining olive oil in a non-stick frying pan over a medium high heat. Add the sliced onions and sauté for 3-4 minutes or until they start to soften. Add the balsamic vinegar and the coconut sugar to the pan. Cook for 7-10 minutes or until the liquid has reduced and the onions are caramelised.
To prepare the dressing, combine all of the ingredients in a small bowl or jar. Whisk or shake to combine. Season to taste with sea salt and black pepper.
To assemble the salad, spread the baby spinach leaves across the base of a large serving platter. Top with the sweet potato slices, chopped parsley, toasted almonds, caramelised onion and goat’s cheese, if using. Drizzle the dressing over the top and serve.