Are you ready to tantalize your taste buds with a vibrant and nourishing dish that perfectly balances sweetness and savory flavors? Look no further than this Roasted Sweet Potato and Mango Salad! Bursting with color and packed with nutrients, this fusion recipe is not only a feast for the eyes but also a delightful treat for your palate. Whether you're looking for a quick weeknight dinner or a stunning side dish for your next gathering, this salad is sure to impress. With just 40 minutes from prep to plate, you'll discover how easy it is to create a dish that feels gourmet yet is simple enough for any home cook. Dive into our recipe and unlock the secret to a salad that’s as delicious as it is beautiful!
Ingredients
- 2 sweet potatoes, cubed
- 1 mango, diced
- 1/4 red onion, thinly sliced
- 2 cups spinach
- 2 tablespoons olive oil
- 1 tablespoon lime juice
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Wash sweet potatoes thoroughly and cut them into uniform 1-inch cubes. Ensure pieces are similar in size for even roasting.
- Toss sweet potato cubes with 1 tablespoon olive oil, sprinkle with salt and pepper. Spread them in a single layer on the prepared baking sheet.
- Roast sweet potatoes in the preheated oven for 20-25 minutes, turning once halfway through cooking. They should be golden brown and tender when pierced with a fork.
- While sweet potatoes are roasting, prepare the mango by peeling and cutting into small, bite-sized pieces. Thinly slice the red onion.
- In a small bowl, whisk together remaining olive oil and lime juice to create a simple dressing. Season with additional salt and pepper to taste.
- Once sweet potatoes are roasted, remove from oven and let cool for 5-7 minutes to prevent wilting the spinach.
- In a large serving bowl, layer fresh spinach leaves, roasted sweet potato cubes, diced mango, and sliced red onion.
- Drizzle the prepared lime-olive oil dressing over the salad just before serving. Gently toss to combine all ingredients.
- Serve immediately while sweet potatoes are still warm, enjoying the contrast of temperatures and flavors.
Tips
- Uniform Cutting: To ensure even roasting, cut your sweet potatoes into uniform 1-inch cubes. This will help them cook evenly and achieve that perfect golden brown color.
- Preheat the Oven: Always preheat your oven to 425°F (220°C) before roasting. This step is crucial for achieving that crispy exterior while keeping the insides tender.
- Fresh Ingredients: Use ripe mango for the best flavor. A perfectly ripe mango will add a juicy sweetness that complements the roasted sweet potatoes beautifully.
- Customize Your Greens: While spinach is a great base, feel free to mix in other greens like arugula or kale for added texture and flavor.
- Let It Cool: Allow the roasted sweet potatoes to cool for a few minutes before adding them to the salad. This prevents the spinach from wilting and keeps the salad fresh and crisp.
- Dress It Up: Drizzle the dressing just before serving to keep the salad vibrant and prevent sogginess. You can also add nuts or seeds for an extra crunch!
- Serve Warm: For the best experience, serve the salad while the sweet potatoes are still warm. The contrast of temperatures will enhance the overall flavor profile.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 35g
Protein: 3g
Fat: 9g
Saturated Fat: g
Cholesterol: 0mg
