Roasted Sweet Potato Salad with Spinach and Grapes
This salad features roasted sweet potatoes combined with fresh spinach, halved grapes, dried cranberries, avocado, and red onion, all tossed in a tangy mayonnaise and lime dressing with optional heat from sriracha and cayenne. The roasted sweet potatoes provide a warm, tender base with slightly caramelized edges, balanced by the crisp, juicy grapes and creamy avocado. It's a mix of sweet, savory, and lightly spicy flavors with a variety of textures.
Ingredients
- 3 sweet potato peeled and chopped into 1-inch cubes, medium
- ½ red onion thinly sliced, small
- ½ cup dried cranberries
- 2 cups red grape halved
- 1 avocado diced, large ripe but firm
- 5 ounces baby spinach chopped
- 2 tablespoons mayonnaise
- 2 tablespoons lime juice fresh
- 1 teaspoon sriracha optional
- Pinch cayenne pepper optional
- ¼ teaspoon salt to taste, sea salt
Optional For Serving:
- goat cheese crumbled, chevre type
Instructions
- Preheat the oven to 400 degrees F.
- Spread the chopped sweet potato over one or two baking sheets and drizzle with olive oil, sea salt, and pepper. Roast for 40 to to 50 minutes or until golden-brown and cooked through, turning once half-way through baking.
- Remove sweet potatoes from oven, and allow them to cool to room temperature.
- In a small bowl, whisk together the mayonnaise, lime juice, sriracha, cayenne, and salt.
- Add the roasted sweet potato, red onion, dried cranberries, grapes, avocado, and spinach to a large serving bowl. Pour the mayo dressing over everything and toss well to combine. Serve alongside your favorite entree.
Nutrition Information
Nutrition Facts
Serving: 8 Servings
Amount Per Serving
Calories 208
% Daily Value*
| Serving | 1of 8 | |
| Calories | 208kcal | 10% |
| Carbohydrates | 36g | 12% |
| Protein | 2g | 4% |
| Fat | 7g | 11% |
| Fiber | 2g | 8% |
| Sugar | 14g | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.