This colorful and flavorful Spinach Sweet Potato Salad will bring a delicious dose of nutrition and fresh taste to your dinner table. It’s quick and easy to prepare and will impress even the most finicky of dinner guests. It works as a lunch entrée or a side salad.

Spinach Sweet Potato Salad recipe, runners, healthy, diet, fitness

Spinach Sweet Potato Salad
Serves 4
This colorful and flavorful Spinach Sweet Potato Salad will bring a delicious dose of nutrition and fresh taste to your dinner table. It's quick and easy to prepare and will impress even the most finicky of dinner guests.
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Total Time
35 min
Total Time
35 min
Ingredients
  1. 2 sweet potatoes, peeled and cut into bite-size pieces
  2. 4 tablespoons extra-virgin olive oil
  3. salt and ground black pepper
  4. 2 slices thick-cut bacon
  5. 1 red bell pepper, cored and chopped
  6. 1 small red onion, halved and thinly sliced
  7. 1 tablespoon peeled and minced fresh ginger
  8. 1 teaspoon ground cumin
  9. juice from 1 orange
  10. 1 pound fresh spinach
Instructions
  1. Roast 2 sweet potatoes (peeled and cut into bite-size pieces). You can toss them with a bit of olive oil, salt and pepper and roast them in the oven for about 25 minutes, but if it’s too hot to turn the oven on, you can microwave them to desired softness. You want them to keep their bite-sized shape.
  2. Cook 2-4 slices of bacon in a skillet until just crisp. Drain the bacon on paper towels, crumble and set aside.
  3. Add the red pepper, onion, and ginger to the skillet and sauté until just softened (about 5 minutes) *see notes
  4. Stir in 1 teaspoon of ground cumin and the juice from 1 orange. Turn off the heat.
  5. In a large bowl: add and gently toss the spinach, sweet potatoes, bacon, and pepper/onion/dressing mixture
Great Tip
  1. The original recipe says to drain off the bacon grease and then add some extra-virgin olive oil to the pan in step 3, but between you and me, I used a bit of the bacon grease in place of the EVOO.
Nutrition Per Serving
  1. 262 calories, 22g carbs, 6g fiber, 8g protein, 18g total fat, 3g saturated fat, 409mg sodium
Adapted from The Runner's World Cookbook
SALTMARSH RUNNING https://saltmarshrunning.com/

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