A delicious complete salad, with carbs, fats and proteins: spinach goat cheese salad with pecans, sweet potatoes and a delicious maple vinaigrette!
Prep Time 5minutes
Cook Time 40minutes
Total Time 45minutes
100 grBaby spinach
one bigSweet potato(450 gr)
about 25 grPecans
85 grGoat cheese (or feta to crumble on top)
For the maple vinaigrette (drizzle to taste - not necessarily all of it)
30 grExtra virgin olive oil
55 grMaple syrup
20 grModena balsamic vinegar
First, preheat your oven at 200°C (400°F)
Peel your sweet potatoes and chunk them.
Put them into a bowl, season with just a tiny bit of oil and salt. Bake for about 30/40 minutes or until soft.
For the vinaigrette:
Combine extra virgin olive oil, maple syrup, balsamic vinegar and salt into a bowl. Stir until emulsified.
For the salad:
Put together your salad - on a plate or bowl - by adding baby spinach (obviously wash it before), sweet potatoes, goat cheese (or feta), pecans and sesame seeds. Drizzle some vinaigrette over the top (don't use it all, store the remaining in the fridge) and your salad is done!