Why settle for just any lunch when you can indulge in this delightful sweet potato salad, a refreshing and revitalizing treat that’s sure to satisfy your hunger and leave you feeling great? This simple recipe is surprisingly delicious.
Roasted Sweet Potato Salad [Vegan]
What to Ask Yourself When Choosing Ingredients for Your Vegan Roasted Sweet Potato Salad
2-3 large sweet potatoes?
- 1 sweet potato
- Two cups of finely chopped fresh spinach.
- a handful of pecans
- One tablespoon of freshly chopped thyme, or substitute with an equal amount of dried thyme.
- One tablespoon of high-quality, cold-pressed extra virgin olive oil.
- a splash of lemon juice
- salt and pepper to taste
- some olive oil for cooking
Cultivating a flavorful Vegan Roasted Sweet Potato Salad
- Preheat the oven to 350°F. Roast cubed sweet potatoes with thyme in the oven for 20-25 minutes.
- Preheat the oven to 350°F (175°C). Arrange pecans in a single layer on a baking sheet. Place another baking sheet lined with sliced sweet potatoes over the pecans, ensuring even heat distribution as they roast together. Roast pecans for 5 minutes. Be vigilant when handling them, as they have a tendency to ignite quickly.
- The ingredients are ready; let’s build the perfect salad. On a generous serving platter, artfully arrange a vibrant medley of fresh spinach leaves, roasted sweet potato wedges, and toasted pecan halves.
- Dress the salad with a generous drizzle of high-quality extra virgin olive oil, followed by a judicious splash of fresh-squeezed lemon juice. Season with salt and pepper as desired.
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