So, I had some ingredients leftover from Easter dinner, for those who don't know I always make the Eggplant Rollatini with Marinara Sauce over Spaghetti from Veganomicon. Such an amazing meal - there are some photos from last year on the now defunct daily blog. I do make a few changes to the recipe in the cookbook though - mainly I fill the rollatini with basil almond feta and use my own vegan parmesan recipe in the breading mixture. In the end I had a big bag of spinach and half a recipe of the almond feta in the fridge so came up with this salad for dinner the next day.
This is really another variation of a couple salads I already have on the blog: the Roasted Sweet Potato and Pecan Salad with Mixed Leaf and Beetroot and a Maple Balsamic Dressing AND the Warm Roasted Butternut Squash and Pecan Salad but still unique in it's own right and absolutely delicious!
This was also inspired by someone on twitter who contacted me saying they made a dish using roasted sweet potato, sage and the almond feta (possibly walnuts too but I don't think it was a salad). Unfortunately I can't find the tweet as it was so long ago so I can't give credit or thanks - if it was you let me know!
The flavours of sweet potato, sage and walnuts go so well with the almond feta and while I was debating what kind of dressing to put with this it dawned on me that with all those strong flavours all this salad really needed to finish it off was a simple drizzle of good quality extra virgin olive oil. Perfect.
The flavours of sweet potato, sage and walnuts go so well with the almond feta and while I was debating what kind of dressing to put with this it dawned on me that with all those strong flavours all this salad really needed to finish it off was a simple drizzle of good quality extra virgin olive oil. Perfect.
Baby Spinach Salad with Roasted Sweet Potato, Sage, Walnuts and Almond Feta
(serves 1 as a main dish)
(serves 1 as a main dish)
• Good handful of baby spinach leaves
• 1 small sweet potato, peeled, about 130g prepared weight
• ½ Tbsp extra virgin olive oil
• 1/8 tsp salt
• 1/8 tsp dried sage
• 5 grinds of black pepper
• 20g unsalted walnuts, roughly chopped
• about 30g Almond Feta, crumbled
• extra olive oil to drizzle
• fresh chives, snipped
Preheat the oven to 200C. Chop the peeled sweet potato into medium size dice and place in a small roasting tin. Whisk together the olive oil, sage, salt and pepper. Drizzle this over the sweet potato then toss with your hands until the potato is all coated in oil. Roast in the oven for 20 minutes, tossing the potato a couple of times. Add the chopped walnuts, give it a stir and pop it back in the oven for another 5 minutes. Remove from the oven and set aside.
Toss the spinach with a small drizzle of olive oil and place on a plate. Top with the warm sage roasted sweet potato and walnuts, crumble over the almond feta then give it a good drizzle of extra virgin olive oil. Snip over some fresh chives and enjoy :-)
♥
Nutritional Information:
Calories: 509
Protein: 9.4g
Fat: 40.4g
Sat Fat: 4.6g
Fibre: 7.4g
Carbs: 32.4g
Sugar: 6.4g
Fibre: 7.4g
Sodium: 723mg
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