Healthy roasted sweet potato salad with spinach, feta cheese, and nuts on a black plate
  • Easy
  • 70 Minutes
  • Serves 6

Nutrition Per Serving

  • Calories: 550 Cal
  • Fat: 16.5g (2.7g Saturated Fat)
  • Carbohydrates: 103.3g
  • Fiber: 6.8g
  • Sugar: 90.4g
  • Protein: 4.1g

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Ingredients

  • 3 Tbsp. Olive Oil
  • 1 Tbsp. Apple Cider Vinegar
  • 1/2 tsp. Black Pepper
  • 1 Garlic Clove, chopped or 1 tsp. chopped garlic
  • 1/2 tsp. Salt
  • 1 tsp. Maple Syrup
  • 1/4 tsp. Ground Cinnamon
  • 1/8 tsp. Ground Red Pepper
  • 2 Cups Cooked Sorghum, cooled
  • 1 Cup Diced Sweet Potato
  • 1/2 Cup Red Onion, finely chopped
  • 3 Cups Spinach Leaves
  • 1 Cup Mint Leaves, chopped
  • 1 Cup Parsley Leaves, finely chopped
  • 1/2 of a Preserved Lemon, finely chopped
  • 8 dried Apricots, cut into very small pieces
  • 1 Avocado, cubed
  • 1/4 Cup Toasted (optional smoked) Almonds

Directions

  1. Whisk together the olive oil, vinegar, black peppers, garlic, salt, maple syrup, cinnamon, and red pepper.
  2. Add the cooked sorghum to the vinaigrette and coat. Fold in the sweet potato, onion, spinach, mint, parsley, preserved lemon, and apricots. Just before serving, add the avocado and top with the almonds.