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Salad with Roasted Sweet Potato, Tomato and Corn
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Ingredients

Adjust Servings:
Salad
1 sweet potato(es) medium
1 sliced onion(s) medium
4 tbl olive oil
1/2 tbl paprika
1/2 tsp black pepper
2-3 handfuls spinach
6-7 sprigs coriander
4 cherry tomato(es)
1 corn cut into 4-5 slices
6-7 leaves basil
to taste salt
Dressing
2 tbl olive oil
1 tbl balsamic wine vinegar
1 tbl lemon juice

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Cuisine:

It is pretty easy to make but extremely healthy and delicious!

  • 40 min
  • Serves 2
  • Easy

Ingredients

  • Salad

  • Dressing

Directions

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Salad with Roasted Sweet Potato, Tomato and Corn

It’s a fact that everyone enjoys not only the taste of food, but its presentation on the plate. And when it comes to presentation, salads come to the spotlight. They usually include a lot of ingredients which makes it harder to combine right colors with matching flavors. But not if you are making salad with roasted sweet potato, tomato and corn!

Salads are great when you want to add a special touch to your table. On top of that, salads are always full of vitamins and all kinds of nutritional elements. And you particularly want that in the winter time. So, the more raw vegetables there are in your salad, the more nutrients you gain.

At the same time, herbs are not only healthy but may serve as a great decoration.

Feel free to play with various ingredients this winter yourself and see what you come up with.

However, if you need an idea to start with, see if you like my salad with roasted sweet potato, tomato and corn. It is pretty easy to make but extremely healthy and delicious! 😉

Also, I will be happy to hear more from you in the review or comment sections below. What do you think is good about this salad? What would you make differently? Let me know.

Bon appétit!

 

Steps

1
Done

Preheat oven to 350 degrees Fahrenheit (177 degrees Celsius). Peel sweet potato, cut into 1/4" cubes. Toss with 2 tablespoons of olive oil, onion, paprika and black pepper. Roast until tender, 25-30 minutes.

2
Done

Cut tomatoes and corn. Reheat casserole with 2 tablespoons of olive oil and fry corn slices until brown on medium heat, around 3-4 minutes.

3
Done

Whisk together lime juice, olive oil and balsamic vinegar. Toss the desired amount of spinach with tomatoes, basil leaves, cherry tomatoes, roasted sweet potatoes and dressing.

4
Done

Top with coriander sprigs.

Helena

Hi, I am Helena - recipe creator, food photographer and contributing writer to food-related publications. Enjoy my healthy budget recipes and subscribe to my Weekly Updates 🙂 Bon appétit!

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