Sweet Potato Salad with Spinach, Apple and Quinoa
The sweet potato salad with spinach, apple and quinoa from Spoonsparrow combines sweet and sour flavors.
Ingredients
- 450 g large sweet potatoes (1 large sweet potato)
- Salt
- Pepper
- 1 tsp curry powder
- 3 tbsp olive oil
- 200 g baby spinach
- 1 lemon
- 30 g Walnuts (2 tbsp)
- 2 green apples
- 1 tsp maple syrup
- 15 g puffed quinoa (4 tbsp)
- 5 g chive blossoms (1 handful)
Instructions
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1.
Peel the sweet potato and cut it into bite-sized pieces. Mix with salt, pepper, 1 tsp curry and 1 tbsp oil and spread on a baking sheet lined with parchment paper.
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2.
Bake the sweet potato in a preheated oven at 200 °C (180 °C convection; Gas: Stufe 3) turning occasionally for 20 minutes until firm to the bite. Remove and let cool for 10 minutes.
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3.
Meanwhile, wash and spin dry the spinach. Halve the lemon and squeeze out the juice. Roughly chop the walnuts. Peel, wash, quarter, core and cut the apples into small pieces and drizzle with half of the lemon juice.
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4.
Mix the remaining lemon juice with maple syrup, salt, pepper and the remaining oil to make a dressing.
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5.
Mix the prepared ingredients with the dressing in a bowl and distribute them in 4 bowls. Sprinkle the salad with quinoa and chive blossoms.
