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Spinach and Sweet Potato Salad
This recipe was prepared by Chef John Maxwell on Real Virginia, Virginia Farm Bureau’s weekly television program.
Maxwell, a certified executive chef, culinary educator and member of the American Academy of Chefs, shares delicious seasonal recipes in a Real Virginia segment sponsored by Virginia Grown, a program of the Virginia Department of Agriculture and Consumer Services.
Spinach and Sweet Potato Salad
1 tablespoon olive oil
1 large sweet potato, peeled and cut into ½” cubes
1 tablespoon fresh lemon juice
1 teaspoon minced garlic
2 cups baby spinach
Dressing ingredients
2 tablespoons olive oil
½ teaspoon minced garlic
2 tablespoons orange juice
1 tablespoon fresh lemon juice
2 teaspoons Dijon mustard
Preheat oven to 400°.
In a large bowl, mix olive oil with cubed sweet potatoes, and stir to coat thoroughly. Squeeze lemon juice onto cubes, and add garlic. Stir again, then arrange coated potato cubes in a single layer on a baking sheet. Bake for 20-25 minutes or until potatoes are crisp on the outside and tender on the inside, stirring once after 12 minutes.
While potatoes are baking, make the citrus dressing. In a large bowl, mix together olive oil, garlic, orange juice, lemon juice and Dijon mustard. Stir thoroughly.
Stir dressing again just before adding the hot sweet potatoes. Coat the cubes thoroughly. Add spinach leaves and toss to coat.
Remove spinach leaves and arrange on a large plate, then drain some excess dressing onto leaves. Place sweet potatoes on top of the spinach. Serve immediately.