This recipe for Paleo Sweet Potato & Spinach Salad is hearty and filling, with a sweet, but savory seasoning. We like to make this as a side for Thanksgiving if we’re looking to do some non-traditional salads for the holiday. We recommend adding some Paleo Grilled Chicken, to add a little protein, but it is not necessary if you’re going the Vegan route! Just a quick note, you can pan sear the sweet potatoes too, we like to throw them in the oven so that we can finish everything else while they cook, but it will taste the same regardless of how they are prepared for this recipe.
So this has been a pretty crazy couple of weeks. I had a root canal, then the next week, Angel had a 6” stick stuck in his foot and we were in and out of the orthopedic surgeon all week. Thank goodness that we really got him off his feet and it is healing beautifully! No surgery necessary, but I was definitely worried there for a while. After that, I had to go to Richmond for my job doing integration management. PSS World Medical was bought by McKesson, so we’re trying to figure who is doing what – and that was my last week. Now we’re working on Aurora for One Spark – which is going to be awesome (which is also next week) and we’re doing the design work on our new book coming out in September! So much to do, so little time!!
Recipe: Paleo Sweet Potato & Spinach Salad
- 2 Sweet Potatoes
- 1 cup Baby Spinach
- 1 cup Baby Arugula
- 1 Shallot
- 1 Garlic clove
- ¼ cup dried Cranberries
- 1 ½ Tbsp Balsamic Vinegar
- 1 Tbsp fresh Chives
- 2 Tbsp Olive Oil
- 1 Tbsp Orange Juice
- 2 tsp raw Honey
- ½ tsp ground Cinnamon
- 1/8 tsp ground Turmeric
- Coarse Sea Salt and Black Pepper (to taste)
- Optional: Grilled Chicken
- Preheat the oven to 400 degrees Fahrenheit.
- Dice the sweet potatoes – we even leave the skins on, but you can peel them if you’d prefer. Toss with 1 Tbsp olive oil, sea salt and pepper. Spread the sweet potatoes out on a baking dish and bake for 20-25 minutes, or until soft.
- While the potatoes are baking, we’ll get the remaining ingredients ready. Peel and slice the shallot. Heat the remaining olive oil over medium-high heat (~6) and cook the shallot until golden brown. Lower the temperature to low (~3) and add the chopped garlic. Cook until the garlic is fragrant and then remove from heat.
- Combine the shallot/garlic mixture with the cranberries, balsamic vinegar, diced chives, orange juice, honey, cinnamon, and turmeric. Once the sweet potatoes are soft, toss them with this mixture.
- Next, add the arugula and spinach, toss to coat. If you want a protein, our Grilled Chicken is great on this salad!
Preparation time: 10 minute(s)
Cooking time: 25 minute(s)
Diet tags: Low calorie, High protein, Gluten free, Raw
Number of servings (yield): 4
Looking for traditional Paleo Sweet Potato Salad? No worries, we got you covered.