Roasted Sweet Potato and Spinach Salad

Number of Servings: 4

Salad Ingredients:

1 large sweet potato (orange or white fleshed), peeled, and cut into ¾ inch pieces
1 tablespoon (15 mL) olive oil
½ teaspoon (2.5 mL) Chinese 5-Spice
1/2 teaspoon (2.5 mL) kosher or sea salt;  freshly ground pepper

2-3 cups fresh spinach, or a mixture of spinach and arugula
½ cup (125 mL) crumbled feta cheese
1/4 cup (60 mL) chopped or thinly sliced hazelnuts (toasted)

 Warm Vinaigrette:

2 tablespoons (30 mL) white wine vinegar
1 teaspoon (5 mL) honey
2 teaspoons (10 mL) Dijon mustard
3-4 tablespoons (45-60 mL) extra virgin olive oil or avocado oil
Kosher  or sea salt; freshly ground black pepper

Method:

1. Preheat oven to 375⁰ F (190⁰ C).
2. Toss the potato pieces with the olive oil and spread on an oiled baking pan, or on a baking pan covered with parchment paper. Lightly sprinkle with Chinese 5-spice, salt, and pepper.
3. Roast for 15-20 minutes, or until just tender. Stir once or twice during roasting time.
4. While the potatoes are roasting, prepare vinaigrette by gently warming the vinegar and honey in a small saucepan. Whisk in mustard, and then slowly drizzle in oil. Turn off heat – do not boil. Season to taste.
5. Place greens in a large salad bowl.
6. When the potatoes are tender, add them to the greens. Gently toss to combine.
7. Just before serving, gently pour over the warm vinaigrette. Toss again.
8. Sprinkle the feta cheese and hazelnuts over the top.