Sweet Potato & Spinach Salad

Sweet Potato & Spinach Salad



2 Sweet Potatoes
1 cup Baby Spinach
1 cup Arugula
1 Shallot
1 Garlic clove
¼ cup dried Cranberries
1 ½ Tbsp Balsamic Vinegar
1 Tbsp Chives
2 Tbsp Olive Oil
1 Tbsp Orange Juice
2 tsp Honey
½ tsp Cinnamon
1/8 tsp Turmeric
Sea Salt and Black Pepper (to taste)

Optional: Grilled Chicken


Preheat the oven to 400 degrees Fahrenheit.

Dice the sweet potatoes – we even leave the skins on, but you can peel them if you’d prefer. Toss with 1 Tbsp olive oil, sea salt and pepper. Spread the sweet potatoes out on a baking dish and bake for 20-25 minutes, or until soft.

While the potatoes are baking, we’ll get the remaining ingredients ready. Peel and slice the shallot. Heat the remaining olive oil over medium-high heat (~6) and cook the shallot until golden brown. Lower the temperature to low (~3) and add the chopped garlic. Cook until the garlic is fragrant and then remove from heat.

Combine the shallot/garlic mixture with the cranberries, balsamic vinegar, diced chives, orange juice, honey, cinnamon, and turmeric. Once the sweet potatoes are soft, toss them with this mixture.

Next, add the arugula and spinach, toss to coat.

source: paleoeffect