Sweet Potato Salad with Baby Spinach, Feta, Bacon and Avocado

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Baby spinach and sweet potato salad

Spring has arrived and I have to say its  my favorite time of year, beautiful sunny days that can be enjoyed without being too hot whilst getting my dose of Vitamin D. Spring is also about being able to enjoy refreshing salads again, be it for lunch at work, or dinner served with char-grilled steak  or chicken or pan fried salmon.

For a tasty alternative to the standard garden salad, this recipe (a slight adaption to the roast pumpkin salad) will be a favorite with friends and family for sure. It can be served with the sweet potato hot or it tastes equally nice eaten the  next day cold.

Ingredients

Olive Oil

Sea Salt & Cracked Pepper to taste

600g sweet potato peeled and chopped into 1cm chunks

100g Baby Spinach

100g Danish Feta Cheese crumbled

1 large Avocado or 2 medium stones removed and diced

100g Bacon diced

Pine nuts (optional)

Balsamic Vinegar

Method

Pre-heat oven to 180oC

Peel & chop sweet potato into chunks

Line oven tray with baking powder, add sweet potato, sprinkle with salt & pepper & oil and toss lightly

Place in oven and bake for 45mins or until cooked

While sweet potato is baking, add spinach and feta to a bowl

Dice bacon and fry until crispy, add bacon to bowl with spinach and feta

When sweet potato is cooked remove from oven and allow to cool slightly then add to spinach and feta mix

Add chopped avocado

Sprinkle with balsamic vinegar and toss slightly

Serve and enjoy 🙂

(For a vegetarian option omit the bacon)

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