This Mediterranean inspired salad combines the flavour of sun-dried tomatoes, olives, pine nuts, and garlic on a bed of nutrient rich spinach. Topped off with a balsamic dressing and creamy avocado, what more could you want out of a salad.
The base of this Mediterranean inspired salad in spinach leaves because of the vitamin and nutrients it has but also because I find it to be one of the best leafy greens flavour wise.
I think people tend to forget that salad can be a healthy and filling meal as there’s is this stigma about it only being for people on diets when that is 100% not the case. Salads are a great way to get vitamins, minerals, and calories into your diet. The sweet potato is there not only as a flavour element but to help stretch this into a full meal.
If you have a nut allergy feel free to substitute the pine nuts for a seed, I would recommend either sunflower or pumpkin.
If you’re not an olive fan, pickles are also a great addition to this salad.
If you like this recipe, check out some of my other salad recipes:
If you make this recipe (or any of my others), head over to Instagram and tag me at @plantfueledtucker.
Sweet Potato Mediterranean Salad
A Mediterranean inspired salad, featuring roasted sweet potato.
If you want a bit more variety in your leafy green you can substitute the spinach a 200g of mixed salad greens.
- 3 small-medium orange sweet potatoes
- 1 large red onion
- 1 bulb of garlic
- 200g baby spinach
- 1 avocado
- 1/4 cup sliced black olives
- 1/4 cup sliced sun-dried tomatoes
- 1/2 cup of pine nuts (allergy substitute: sunflower seeds)
- 1/4 cup balsamic vinegar
- 1/4 cup soy sauce (allergy substitute: tamari sauce)
- salt and pepper to taste
- 1 tbsp olive oil
Step 1: Peel and roughly chop the sweet potato and evenly distribute between 2 large greased baking trays. Drizzle with oil, salt, and pepper. Then, give it a good mix to ensure the sweet potato is evenly covered.
Step 2: Cut the garlic bulb in half (do not peel) and place a half on each tray. Place in the oven and roast at 180C for 1 hour.
Step 3: Peel, and slice the red onion into thin half-rings.
Step 4: Cut the avocado in half and remove the pit. Peel the skin off and chop into small chunks.
Step 5: Check that the sweet potato is evenly cooked and remove from the oven.
Step 6: In a salad bowl combine the spinach, sweet potato, olives, sun-dried tomatoes, avocado, and pine nuts.
Step 7: In a blender, combine balsamic vinegar, soy sauce, olive oil, peeled roasted garlic, and salt and pepper to taste. Blend until it reaches a smooth consistency.
Step 7: Combine the sauce with the rest of the ingredients. Serve and garnish pine nuts (optional).