Roasted Sweet Potato and Spinach Salad with Avocado and Cranberries

Serving: Serve the salad immediately while the sweet potatoes are warm, or you can chill the roasted sweet potatoes for a cold salad. Pair with grilled chicken, fish, or as a stand-alone vegetarian dish.

Storage: Store any leftovers in an airtight container in the fridge for up to 1-2 days. Avocado may brown, so it’s best to add it just before serving.

Variations:

Nuts and Seeds: For added crunch, you can toss in some roasted pecans, walnuts, or sunflower seeds.

Cheese: Crumbled feta or goat cheese would add a creamy, tangy element to the salad.

FAQ:

Can I use other greens instead of spinach?
Yes, you can substitute spinach with arugula, mixed greens, or kale for a different flavor profile.

Can I prepare the salad ahead of time?
You can roast the sweet potatoes and prepare the dressing ahead of time. However, it’s best to add the avocado just before serving to prevent browning.

Enjoy this fresh and wholesome Roasted Sweet Potato and Spinach Salad with Avocado and Cranberries!