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Sweet Potato & Caramelised Onion Salad

Sweet Potato & Caramelised Onion Salad
Sweet Potato & Caramelised Onion Salad

Introducing… your new favorite salad! Caramelised onions seriously elevate this dish to a entire new degree of flavour. You can include things like any of your favorite root vegetables together with crispy roasted sweet potato. Our major idea – set up your salad with the dressing on the side, and gown the moment sitting down down to try to eat to be certain freshness. 

Serves: 4-6, as a side 

Components:

  • 1 (700g) significant sweet potato, sliced on the round 
  • 2 tbsp more virgin olive oil
  • 1 tsp sea salt 
  • 2 crimson onions, finely sliced
  • 2 tbsp balsamic vinegar
  • 1 tbsp coconut sugar, or brown sugar
  • 2 cups newborn spinach leaves
  • ¼ bunch parsley, leaves & stems finely chopped
  • ½ cup (70g) toasted almonds, around chopped
  • 150g goat’s cheese, or feta, omit for dairy-free 

For the dressing:

  • 1 tbsp more virgin olive oil
  • 1 tbsp crimson wine vinegar
  • 2 tsp wholegrain mustard
  • 2 tsp maple syrup
  • ¼ tsp ground cinnamon

Approach

Preheat the oven to 200°C or 395°F. Line a baking tray with baking paper. 

Distribute the sweet potato parts throughout the baking tray. Drizzle with 1 tbsp extra virgin olive oil and 1 tsp sea salt. Use your fingers to toss the substances to ensure the potato is evenly covered in oil. Bake in the preheated oven for 35 minutes or until cooked as a result of. Take note: cook dinner time will rely on how thick your sweet potato slices are. 

To make the caramelised onions, warmth the remaining olive oil in a non-stick frying pan about a medium substantial heat. Insert the sliced onions and sauté for 3-4 minutes or till they start out to soften. Insert the balsamic vinegar and the coconut sugar to the pan. Cook dinner for 7-10 minutes or until the liquid has minimized and the onions are caramelised. 

To prepare the dressing, incorporate all of the ingredients in a tiny bowl or jar. Whisk or shake to blend. Time to taste with sea salt and black pepper. 

To assemble the salad, spread the baby spinach leaves across the foundation of a massive serving platter. Major with the sweet potato slices, chopped parsley, toasted almonds, caramelised onion and goat’s cheese, if working with. Drizzle the dressing about the top and serve.