Roasted Sweet Potato, Apple & Spinach Salad

Roasted Sweet Potato, Apple & Spinach Salad


  • 5 oz baby spinach
  • 4 ounces goat cheese, crumbled
  • 1 pink lady apple, cut into matchsticks
  • 1-2 sweet potatoes, cubed, roasted
  • 1½ cups candied pecans, optional

Orange Vinaigrette:

  • 2 Tbsp vinegar (white wine vinegar, apple cider vinegar, champagne vinegar, or rice vinegar will all work)
  • 1 orange, zested & juiced
  • 2 tsp honey
  • 1 Tbsp Dijon mustard
  • ⅓ cup extra-virgin olive oil
  • 1 small shallot, minced
  • salt & pepper, to taste


  • Preheat oven to 425°F. Chop sweet potatoes into cubes, season with a pinch salt and roast for 30 minutes, tossing occasionally.
  • Cut apple into matchsticks. Combine vinaigrette ingredients in a mason jar and chill.
  • In a large serving bowl, toss the spinach, goat cheese, apple sticks, and candied pecans, if any.
  • Pull sweet potatoes and allow to cool for 4 minutes.
  • Mix the salad with dressing and top with roasted potatoes, serve immediately.

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