ROASTED SWEET POTATOES AND WILTED SPINACH
Provided by Robert Irvine : Food Network
Categories side-dish
Time 1h5m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Preheat an oven to 350 degrees F.
- In a mixing bowl, season potatoes with salt and pepper and toss with oil to coat. Place on a baking sheet and roast in the oven for 20 minutes. Remove briefly from oven and toss in onions, and return to oven to roast until potatoes are tender, approximately another 20 minutes. Transfer roasted potato mixture to a bowl. Drizzle honey over potatoes, add butter, mixing well, and then gently toss in spinach. The heat from the potatoes will wilt the spinach.
ROASTED SWEET POTATO AND SPINACH SALAD
Make and share this Roasted Sweet Potato and Spinach Salad recipe from Food.com.
Provided by Jencathen
Categories Low Protein
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F.
- In a large bowl, toss the chopped sweet potatoes with the olive oil, coriander seeds, fennel seeds, cinnamon, and 1 1/2 tsp of the sea salt, coating evenly.
- Spread the potatoes in a baking dish and roast them until fork tender or about 25 to 30 minutes. Remove from oven.
- In a large bowl toss the sweet potatoes with the chopped spinach. The heat from the potatoes will slightly wilt the spinach.
- Once the potatoes cool, stir in the walnuts, cranberries and goat or feta cheese if using and serve.
Nutrition Facts : Calories 598.1, Fat 29.9, SaturatedFat 3.3, Sodium 1106, Carbohydrate 77.3, Fiber 14.8, Sugar 15.8, Protein 11.7
WILTED SPINACH SALAD WITH ROASTED KUMARA (SWEET POTATO)
My daughter made me this salad once. She said that it was from the Meal-in-a-minute TV advert but this version doesn't use any Watties products. (Not that there is anything wrong with bottled sauces but I prefer to make my own dressing) This is a nice easy recipe that makes a good side dish to some steamed fish.
Provided by RonaNZ
Categories Yam/Sweet Potato
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Peel and cut the kumara into bite sized cubes.
- Toss in 2 tablespoons of olive oil and season with salt and pepper.
- Bake in the oven for 15 minutes at 200C/400°F.
- Mix the mustard, lemon juice, and zest for the dressing.
- Add the olive oil a tablespoon at a time, whisking between each spoonful.
- Add finely chopped dill.
- Season to taste with salt and pepper.
- Prepare the oranges by peeling and then cutting just the segments off the orange so that there is none of the tough bits. Squeeze any remaining orange juice in the fibrous bits into the dressing.
- Put the spinach is a large bowl.
- Add the roasted kumara straight from the oven and toss through the spinach to wilt the spinach. This works best if the kumara is still really hot.
- Add the dressing and orange segments and toss through.
- Serve slightly warm on a large plate and decorate with nasturtium flowers.
ROASTED BEETROOT (BEET), SWEET POTATO AND SPINACH SALAD
Our beetroot are nearly ready to come out, so we're on the hunt for some good recipes. Here's one that I found on Australian dairy company, Pauls' website which I would like to try out. It has a dressing that sounds beautiful, made with orange juice & rind, plain yoghurt and garlic.
Provided by Rhiannon and Matt
Categories Salad Dressings
Time 1h
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Place beetroot and sweet potato in baking dish, drizzle over the butter and sprinkle with sugar.
- Bake at 200°C for 45 minutes, turning occasionally.
- Combine yogurt, juice, rind and garlic.
- Arrange the spinach, beans and roasted vegetables on serving plates.
- Drizzle over the dressing and sprinkle with pistachio nuts and pepper.
Nutrition Facts : Calories 148.6, Fat 4.7, SaturatedFat 2.2, Cholesterol 8.8, Sodium 142, Carbohydrate 23.3, Fiber 4, Sugar 14.6, Protein 5.9
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5/5 (2)Category Salad, Side DishCuisine American, MediterraneanTotal Time 45 mins
- Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius). Prepare a rimmed baking sheet with parchment.
- Meanwhile, mix the dressing: in a wide-mouthed jar or bullet, blend the tahini, lemon juice, oil, maple syrup, fennel seed, salt, garlic and pepper with an immersion blender. If you need to thin it out, add ½ - 1 tablespoon water and blend again.
- Wipe out the salad bowl and add spinach, shallot, pistachios and pomegranate. Add sweet potatoes, toss with dressing and serve.
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