Ingredients:

  • 2 lbs sweet potatoes, peeled and cubed
  • 2 tbsp avocado oil
  • 1/2 tsp Aleppo pepper
  • 1/2 tsp sea salt
  • 1/4 tsp cracked black pepper
  • 6 cups baby spinach
  • 1/2 cup dried cranberries
  • 1/2 cup raw walnuts
  • 4 oz goat cheese, crumbled
  • 1/4 cup red onion, thinly sliced
  • 3 tbsp extra virgin olive oil
  • 2 tbsp apple cider vinegar
  • 1 tbsp maple syrup
  • 1 tsp Dijon mustard
  • 1 clove garlic, minced

Instructions:

  1. Preheat oven to 400°F (200°C). Toss cubed sweet potatoes with avocado oil, Aleppo pepper, salt, and pepper on a parchment-lined baking sheet.
  2. Roast sweet potatoes for 20–25 minutes, tossing halfway through, until edges are golden brown and centers are velvety.
  3. Combine olive oil, apple cider vinegar, maple syrup, Dijon mustard, and minced garlic in a glass jar; shake vigorously until emulsified.
  4. Allow roasted sweet potatoes to reach room temperature.
  5. Toast the raw walnuts in a dry skillet over medium heat for 3-5 minutes until fragrant, then set aside to cool.
  6. In a large mixing bowl, combine baby spinach, dried cranberries, toasted walnuts, crumbled goat cheese, and sliced red onion.
  7. Add the cooled sweet potatoes to the greens and toss with the prepared vinaigrette before serving.