Just yum. Crunchy, sweet, tangy. This salad makes you want seconds, easily. And with the crazy dose of nutrients—fiber, omegas, calcium, beta carotene, lutein and other hard to spell anti-oxidants—go ahead and devour more. This tastes great left over, sans the spinach.
- 4 sweet potatoes, thinly sliced, keep skin on for more fiber
- 1 TSP cinnamon
- 1 TSP cumin, ground
- 2 TBLS Coconut Oil
- 1 TSP sea salt
- 2 bunches Green Beans
- handful dried cranberries
- handful toasted walnuts
- 4 handfuls of spinach
- 1/2 cup extra virgin olive oil
- 1/3 cup apple cider vinegar
- 2 TBLS maple syrup
- 1.5 TBLS Dijon
- Salt and Pepper to taste
Preheat oven to 450F. Toss sweet potatoes with cinnamon, oil, cumin and sea salt. Place on baking sheet in a single layer and roast 25-30 minutes until potatoes beginning to brown. Set aside to cool slightly.
While potatoes are roasting, fill a large bowl with cold water and ice. Bring a large pot of water to a boil and salt generously. Add bean and cook 1-2 minutes until beans are bright green. Remove and immediately plunge into ice water to stop cooking and set colour. Trim ends of and cut beans in half lengthwise. Set aside. Combine all dressing ingredients and whisk.
Combine spinach, sweet potatoes, beans, cranberries and walnuts in a large serving bowl. Toss with dressing to coat and taste.