Nutty roast sweet potato salad

Try this nutty twist on sweet potato salad. You will love the crunch!

Recipe «Nutty roast sweet potato salad» presented in category Recipes / Salads, to prepare this dish you will need no more 40 minutes. To make this dish at home by prescription from the author Gomer would need: 2 orange sweet potato , peeled, cut into 3cm pieces, Olive oil spray, 2 tbsp blanched almonds, 2 tbsp walnut pieces, 2 tbsp hazelnuts , 2 tbsp sunflower kernels, 2 tbsp fresh lemon juice, 1 tbsp extra virgin olive oil , 1 garlic clove, quartered, 1 tsp honey, 1 x 150g pkt baby spinach leaves, Crusty bread, to serve.

Ingredients:

• 2 orange sweet potato , peeled, cut into 3cm pieces 
• Olive oil spray 
• 2 tbsp blanched almonds 
• 2 tbsp walnut pieces 
• 2 tbsp hazelnuts 
• 2 tbsp sunflower kernels 
• 2 tbsp fresh lemon juice 
• 1 tbsp extra virgin olive oil 
• 1 garlic clove, quartered 
• 1 tsp honey 
• 1 x 150g pkt baby spinach leaves 
• Crusty bread, to serve 

Instructions

1. Preheat oven to 180°C. Line a baking tray with non-stick baking paper. Place the sweet potato on the tray and spray with olive oil spray. Roast in oven for 40 minutes or until soft and lightly browned.
2. Meanwhile, spread the almonds, walnuts and hazelnuts over another baking tray, keeping the hazelnuts separate from the other nuts. Bake in oven for 6 minutes. Add the sunflower kernels and bake for 2-3 minutes or until lightly toasted. Set aside to cool for 15 minutes.
3. Place the hazelnuts in a clean tea towel and rub to remove the skins. Coarsely chop the hazelnuts, almonds and walnuts and place in a bowl with the sunflower kernels.
4. Combine the lemon juice, oil, garlic and honey in a small screw-top jar and shake until well combined. Set aside for 15 minutes to develop the flavours. Discard the garlic.
5. Combine the sweet potato and spinach in a large serving bowl. Drizzle over the dressing and toss until well combined. Sprinkle over the nut mix and serve with wholegrain bread.