Healthy Roasted Sweet Potato & Spinach Salad With Creamy Lemon Dressing

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recipe by Octopus Publishing www.octopusbooks.co.uk/

  • Time icon
    Total Time
    45mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    454

Potato salad gets a healthy, flavorsome makeover. One taste of this gently spiced sweet potato salad and you’ll be converted. Pistachios add a salty crunch and the citrusy dressing lightens the whole dish. Serve as a side dish at your next summer barbecue.

recipe updated Aug 20, 2018

Ingredients

  • Sweet potato icon
    Sweet potato
    x 2¾ (about 500g)
  • Water icon
    Water
    ¾ cup (about 200ml)
  • Pistachios icon
    Pistachios
    50g (about ½ cup)
  • Garlic clove icon
    Garlic clove
    1
  • Fresh chili icon
    Fresh chili
    x 1 (about 20g)
  • Extra virgin olive oil icon
    Extra virgin olive oil
    2 tbsp (30ml)
  • Ground coriander icon
    Ground coriander
    1 tsp (2g)
  • Ground cumin icon
    Ground cumin
    about ½ teaspoon (1g)
  • Ground cinnamon icon
    Ground cinnamon
    about ¼ teaspoon (1g)
  • Salt & pepper icon
    Salt & pepper
    1 pinch
  • Salt icon
    Salt
    1 dash
  • Green beans icon
    Green beans
    175g (about 1½ cups)
  • Spinach icon
    Spinach
    4¾ cups (about 150g)
  • Greek yogurt icon
    Greek yogurt
    2 tbsp (30g)
  • Lemon juice icon
    Lemon juice
    1 tbsp (about 1)
  • Honey icon
    Honey
    1 tsp (about 7g)
  • Salt & pepper icon
    Salt & pepper
    1 dash
  • Extra virgin olive oil icon
    Extra virgin olive oil
    50ml (3½ tbsp)

Tools

  • kCook icon Whisk
  • kCook icon Wooden spoon
  • kCook icon Paper towels
  • kCook icon Large serving bowl
  • kCook icon Small bowl
  • kCook icon Large roasting dish
  • kCook icon Saucepan
  • kCook icon Medium bowl

Step preview

  1. Add sweet potato to a clean large roasting dish
  2. Add extra virgin olive oil, ground coriander, ground cumin, ground cinnamon and salt & pepper to a clean small bowl
  3. Mix well with tablespoon until combined
  4. Pour marinade into potatoes
  5. Roast until tender - 30 min, 220°C
  6. Let cool - approx 30 min
  7. Add water and salt to a clean saucepan
  8. Boil green beans in the vegetables quickly
  9. Rinse thoroughly until cool
  10. Pat dry with paper towels
  11. Transfer vegetables to large serving bowl
  12. Transfer potatoes to salad
  13. Add spinach and pistachios to the salad
  14. Toss until combined
  15. Add greek yogurt, garlic clove, fresh chili, lemon juice, honey, salt & pepper and extra virgin olive oil to a clean medium bowl
  16. Whisk until completely mixed
  17. Pour dressing into salad and mix
  18. Serve immediately
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