Sweet Potato and Spinach Salad

Roast the Sweet Potatoes – Preheat the oven to 400°F (200°C). Toss the sweet potato cubes with olive oil, paprika, garlic powder, salt, and pepper. Spread them evenly on a baking sheet and roast for 20–25 minutes, or until tender and slightly caramelized.
Prepare the Salad – While the sweet potatoes are roasting, place the spinach and red onion in a large salad bowl.
Make the Dressing – In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper.
Assemble the Salad – Once the sweet potatoes are done, allow them to cool slightly before adding them to the salad bowl with spinach and onion. Top with feta cheese and nuts if using.
Toss & Serve – Drizzle the dressing over the salad and toss gently. Serve immediately for the best texture and flavor.
Serving and Storage Tips