Warm Spinach Salad with Roasted Grapes and Sweet Potatoes

• Vegetarian
• Gluten free

• Produce

  • 8 cups Baby spinach
  • 2 cups Grapes, Red Seedless
  • 1 tbsp Rosemary, Fresh
  • 1 Sweet potato, large

• Condiments

  • 2 tbsp Balsamic vinegar
  • 1 tbsp Maple syrup

• Baking & Spices

  • 1/2 tsp Salt

• Oils & Vinegars

  • 1/4 cup Olive oil, Extra Virgin

• Nuts & Seeds

  • 1/2 cup Hazelnuts

• Dairy

  • 1/2 cup Goat cheese

Found on floatingkitchen.net

Description

Ingredients

• 2 cups red seedless grapes
• 1 large sweet potato, peeled and sliced into thin triangles
• 1/4 cup extra-virgin olive oil
• 1 tablespoon maple syrup
• 1 tablespoon fresh rosemary, minced
• 1/2 tsp. salt
• 8 cups baby spinach
• 2-4 tablespoons balsamic vinegar
• 1/2 cup hazelnuts, chopped
• 1/2 cup crumbled goat cheese

Directions

• Pre-heat your oven to 400 degrees. In a large bowl, toss together the grapes, sweet potatoes, olive oil, maple syrup, rosemary and salt until the grapes and sweet potatoes are evenly coated with the olive oil. Transfer to a large rimmed baking sheet and roast in your pre-heated oven for 20 minutes, stirring once halfway through the cooking time. The sweet potatoes should be soft and the grapes should be slightly wrinkly. Remove from the oven and set aside.
• Place the spinach in a very large bowl. Add the warm roasted grapes and sweet potatoes to the spinach, making sure to scrape in any oil left behind on the baking sheet. Toss gently to combine, sprinkling with some balsamic vinegar as you do so. Add the hazelnuts and goat cheese, tossing gently to combine.
• Transfer the salad to serving dishes and enjoy while still warm.

Nutrition