Bright, beautiful spring days often call for fresh, delicious meals that give you energy to enjoy the great outdoors. Whether you’re hitting the pavement for a run, powering up for an afternoon at the office or picnicking with loved ones, nutrition and flavor can go hand in hand with an easy-to-make salad.
For your next springtime meal, lean on a versatile ingredient like sweet potatoes as a key ingredient in this sweet potato power salad, a light yet filling solution that can feed the whole family. Easy to add to a variety of recipes to enhance flavor and nutrition content, sweet potatoes can be used in sweet, savory, simple or elevated recipes. Plus, they can be prepared on the stove, baked, microwaved, grilled or slow cooked to fit your favorite dishes as a natural sweetener without added sugar.
According to the American Diabetes Association, sweet potatoes are a “diabetes superfood” because they’re rich in vitamins, minerals, antioxidants and fiber, all of which are good for overall health. Due to their high carbohydrate content, they’re an ideal option for athletes before and after exercising with complex carbohydrates that provide sustained energy. Additionally, the antioxidants help reduce inflammation and aid in muscle repair, meaning sweet potatoes can help both your endurance and recovery.
Sweet Potato Power Salad
Ingredients
Salad
- 4-6 sweet potatoes peeled and diced (6 cups)
- 2 tsp. plus 1 Tbsp., olive oil divided
- 3/4 tsp. salt divided
- 1/4 tsp. pepper
- 1 1/2 spinach rinsed and chopped (7-8 cups)
- 1/2 large lemon juice only
- 1 can garbanzo beans 15 oz., rinsed and drained
- 1 large avocado pitted and diced
- 1/2 cup cranberries
- 1/2 cup almonds coarsely chopped
- 1/4 cup red onion chopped
- 1/2-3/4 cup feta or goat cheese
Dressing
- 2 Tbsp. pure maple syrup
- 2 Tbsp. olive oil
- 1/4 cup balsamic or white vinegar
Instructions
- Preheat oven to 375 F.
- Place sweet potatoes in large bowl. In small bowl, lightly whisk 2 teaspoons olive oil, 1/2 teaspoon salt and pepper. Toss on sweet potatoes and place potatoes on large sheet pan.
- Bake 35-40 minutes until tender, flipping once during baking.
- Place chopped spinach in large bowl. In small bowl, lightly whisk remaining olive oil, remaining salt and lemon juice. Pour over spinach and massage with hands until mixed, about 1 minute.
Dressing
- In bowl, whisk syrup, olive oil and vinegar.
Salad
- In bowl with spinach, add garbanzo beans, avocado, cranberries, almonds, red onion, sweet potatoes and cheese. Toss with salad dressing and serve.
