Photo: Colin Price; Food Styling: Chelsea Zimmer; Prop Styling: Heather Chadduck Hillegas
Active Time
15 Mins
Total Time
45 Mins
Yield
Serves 1 (serving size: 2 cups)

This salad is nutrient- and antioxidant-packed, with healthy doses of fiber, iron, potassium, vitamin C, and beta-carotene. You'll save half of the potatoes for the next day's breakfast.

This recipe goes with: Sweet Potato Home Fries with Eggs

How to Make It

Step 1

Preheat oven to 400°F.

Step 2

Combine first 4 ingredients in a bowl; toss to coat. Arrange potato mixture in a single layer on a foil-lined baking sheet coated with cooking spray. Coat potato cubes lightly with cooking spray. Bake at 400°F for 20 to 25 minutes or until potatoes are crisp on the outside and tender on the inside, stirring once after 12 minutes. Combine spinach and All-Purpose Citrus Dressing, and toss gently to coat. Arrange spinach mixture on a plate; top with half of sweet potatoes. (Refrigerate the remaining half of sweet potatoes for Day 2 Breakfast.)

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