Sweet Potato and Spinach Salad

Serving: Serve immediately or refrigerate and enjoy as a side with grilled chicken, fish, or as a standalone vegetarian meal.
Storage: Store leftover salad without the dressing in an airtight container in the refrigerator for up to 2 days. Add dressing just before serving.
Make Ahead: Roast the sweet potatoes and prepare the dressing a day ahead for quicker assembly.
Variations
Add Protein: Top the salad with grilled chicken, roasted chickpeas, or sliced avocado for extra protein.
Sweet and Savory: Add dried cranberries or pomegranate seeds for a pop of sweetness.
Grilled Veggies: Swap the roasted sweet potatoes for grilled vegetables like zucchini or bell peppers for a smoky flavor.
FAQ
Can I use other greens instead of spinach?
Yes! You can use kale, arugula, or mixed greens as a substitute for spinach.

Can I make this salad ahead of time?
Yes, but keep the dressing separate until serving to prevent the spinach from wilting.

What can I use instead of feta cheese?
Try goat cheese, blue cheese, or a dairy-free cheese option for a different flavor profile.