This is a recipe I know off by heart, only because you basically throw everything into a bowl and it’s done 🙂 And I have to say the dressing I use (Praise Deli Style Honey & Dijon Mustard Vinaigrette) is THE BEST dressing in the universe.
What You Need:
3 Sweet Potatoes
Honey Mustard Dressing
What To Do:
1. Peel and cut sweet potatoes into small pieces. Toss in olive oil and spread out on a tray. Bake in pre-heated oven for around 20mins at 220 degrees celcius, or until edges start to turn dark brown. Allow to cool.
(I like to prepare the sweet potatoes the night before my first salad and store them in a container in the fridge)
2. In a bowl of your preferred serving size, place a handful of spinach leaves, a handful of sweet potatoes, a sprinkling of cumbled feta and a sprinkling of pine nuts.
3. Pour on your desired amount of dressing ( I know it’s bad but I like quite a bit of this stuff!)