Roasted Sweet Potato Salad [Vegan]

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.

Contents

Roasted Sweet Potato Salad [Vegan]What to Ask Yourself When Choosing Ingredients for Your Vegan Roasted Sweet Potato Salad 2-3 large sweet potatoes?Cultivating a flavorful Vegan Roasted Sweet Potato Salad Roasted Sweet Potato Salad (Vegan)

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.