Sweet potato and spinach salad

This recipe is vegan friendly.

Recipe «Sweet potato and spinach salad» presented in category Recipes / Salads, to prepare this dish you will need no more 45 minutes. To make this dish at home by prescription from the author Gomer would need: 800g orange sweet potato, peeled, 1/3 cup olive oil, 1/4 cup pumpkin seeds, 150g baby spinach, 160g roasted red capsicum, cut into strips , 1 tbsp red wine vinegar, 3/4 tsp dijon mustard, Salt, to season .

Ingredients:

• 800g orange sweet potato, peeled 
• 1/3 cup olive oil 
• 1/4 cup pumpkin seeds 
• 150g baby spinach 
• 160g roasted red capsicum, cut into strips 
• 1 tbsp red wine vinegar 
• 3/4 tsp dijon mustard 
• Salt, to season 

Instructions

1. Preheat oven to 200°C. Line a baking tray with non-stick baking paper. Cut sweet potato into 2cm cubes. Combine sweet potato and 2 tablespoons oil in a large bowl. Season with salt and pepper and toss to coat. Place sweet potato in a single layer on tray. Roast for 40 to 45 minutes or until golden and tender. Set aside to cool.
2. Meanwhile, heat a non-stick frying pan over medium-low heat. Add pumpkin seeds. Cook, shaking pan, for 2 minutes or until lightly toasted. Allow to cool.
3. Arrange spinach on a plate. Top with sweet potato and capsicum. Whisk vinegar, mustard, remaining 2 tablespoons oil and salt and pepper in a jug until well combined. Drizzle dressing over salad. Sprinkle with pumpkin seeds. Serve.