Introducing… your new favourite salad! Caramelised onions really elevate this dish to a whole new level of flavour. You can include any of your favourite root vegetables alongside crispy roasted sweet potato. Our top tip – arrange your salad with the dressing on the side, and dress once sitting down to eat to ensure freshness.
Serves: 4-6, as a side
Ingredients:
- 1 (700g) large sweet potato, sliced on the round
- 2 tbsp extra virgin olive oil
- 1 tsp sea salt
- 2 red onions, finely sliced
- 2 tbsp balsamic vinegar
- 1 tbsp coconut sugar, or brown sugar
- 2 cups baby spinach leaves
- ¼ bunch parsley, leaves & stems finely chopped
- ½ cup (70g) toasted almonds, roughly chopped
- 150g goat’s cheese, or feta, omit for dairy-free
For the dressing:
- 1 tbsp extra virgin olive oil
- 1 tbsp red wine vinegar
- 2 tsp wholegrain mustard
- 2 tsp maple syrup
- ¼ tsp ground cinnamon