Introducing… your new favorite salad! Caramelised onions genuinely elevate this dish to a full new level of flavour. You can consist of any of your favorite root greens along with crispy roasted sweet potato. Our top idea – prepare your salad with the dressing on the side, and gown when sitting down down to try to eat to make certain freshness.
Serves: 4-6, as a side
- 1 (700g) large sweet potato, sliced on the round
- 2 tbsp excess 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, approximately chopped
- 150g goat’s cheese, or feta, omit for dairy-free
For the dressing:
- 1 tbsp further virgin olive oil
- 1 tbsp purple wine vinegar
- 2 tsp wholegrain mustard
- 2 tsp maple syrup
- ¼ tsp floor cinnamon
Preheat the oven to 200°C or 395°F. Line a baking tray with baking paper.
Spread the sweet potato parts throughout the baking tray. Drizzle with 1 tbsp added virgin olive oil and 1 tsp sea salt. Use your hands to toss the elements to guarantee the potato is evenly coated in oil. Bake in the preheated oven for 35 minutes or right until cooked by way of. Notice: cook time will depend on how thick your sweet potato slices are.
To make the caramelised onions, heat the remaining olive oil in a non-stick frying pan about a medium high warmth. Include the sliced onions and sauté for 3-4 minutes or until they begin to soften. Incorporate the balsamic vinegar and the coconut sugar to the pan. Cook dinner for 7-10 minutes or right up until the liquid has reduced and the onions are caramelised.
To put together the dressing, blend all of the components in a small bowl or jar. Whisk or shake to incorporate. Period to flavor with sea salt and black pepper.
To assemble the salad, spread the toddler spinach leaves throughout the base of a significant serving platter. Prime with the sweet potato slices, chopped parsley, toasted almonds, caramelised onion and goat’s cheese, if working with. Drizzle the dressing in excess of the top and provide.