A healthy, Fall inspired Clean Eating Salad. Served slightly warm with a delectable combination of fresh spinach, crunchy seeds and nuts, sweet cranberries, avocado, hot roasted sweet potatoes seasoned with a generous drizzle of balsamic vinegar.
Preheat your Oven to 400F / 380C. ROAST SWEET POTATOES: Bring a pot of water to the boil and add your peeled and chopped sweet potato pieces. Boil for approx 10 minutes until sweet potato is tender when you stick a form in it. Drain. Lay sweet potato on an oven tray and pour 1-2 teaspoons of olive oil over the top. Season with a little salt. Bake for 15 - 20 minutes until crispy. ROAST NUTS, SEEDS AND BERRIES : In the last 5 minutes of roasting your sweet potatoes, add walnuts, almonds, pumpkin seeds and cranberries to the pan. Mix them together with the sweet potatoes (this coats them in a little oil). Remove from oven and allow to cool slightly.Prep your salad bowl. Spread your freshly washed spinach leaves on a plate. Spread the warm (not too hot) sweet potatoes, nuts and cranberry mix over the leaves. Add your chopped Avocado pieces.Drizzle with balsamic vinegar.Use Salad tongs to mix slightly before serving.