Roasted Sweet Potato Salad with Spinach

This salad is inspired by one with a similar name at Leite’s Culinaria. I decreased the quantity overall and changed the proportions a bit to suit my taste. I heated the oven to a higher temperature but then reduced the heat when I put the tray of potatoes in to roast. I did not peel my potatoes. I substituted sunflower oil for some of the olive oil. I also added walnuts and dried cranberries to the salad.

For the roasted sweet potatoes, line a tray with parchment paper and preheat the oven to 400’F. On the parchment-lined paper, assemble the following and give it all a good stir before putting it in the oven. As soon as the tray is in the oven reduce the heat to 350’F:

2 smallish sweet potatoes, unpeeled, and cut into 1/2-inch dice
1 red onion, peeled and cut into 8 wedges
1/8 cup sunflower oil
1 teaspoon salt
several sprinkles of black pepper

For the dressing:
1/8 cup of red wine vinegar
1 teaspoon of Dijon mustard
1 teaspoon honey
1/3 cup olive oil
a dash of salt & black pepper

In a salad bowl, assemble:
8 oz. baby spinach
the roasted veggies
1/4 cup feta
most of the dressing
1/8 cup walnuts
1/8 cup dried cranberries

This serves two as a main dish salad. I served it with blue cornmeal biscuits and strawberry jam.

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Terimuso means friend in the lingua franca of Mali, West Africa. My poems reflect the many homelands of my childhood. My dad snapped the header photo to this blog in Casablanca, Morocco, as we were en route to Montpellier, France. This photo—with me in a red dress, holding my mom's hand—foreshadows the themes I explore in poetry: light and dark, East and West, mother and child. In this blog I juxtapose early and recent poems, stringing them together as they come to mind or as one theme suggests another. I invite you to accompany me on the journey.

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