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As the seasons change, many of us find ourselves gravitating toward meals that celebrate the bounty of nature. The allure of seasonal ingredients not only enhances the flavors of our dishes but also nourishes our bodies with the nutrients they need to thrive. One such dish that captures the essence of autumn is the Maple Roasted Sweet Potato Salad. This delightful combination of earthy sweet potatoes, the natural sweetness of maple syrup, and the vibrant crunch of fresh spinach creates a salad that is both nutritious and satisfying. Whether you're enjoying a casual lunch or hosting a festive dinner, this salad promises to be a star on your table.

Maple Roasted Sweet Potato Salad

Discover the warmth of fall with Maple Roasted Sweet Potato Salad, a delightful mix of roasted sweet potatoes, fresh spinach, and the rich sweetness of maple syrup. This nutritious salad is perfect for any occasion, whether served warm or at room temperature. Packed with vitamins and antioxidants, it not only pleases the palate but also supports your health. Elevate your meal with this easy-to-make recipe that celebrates the beauty of seasonal ingredients.
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Ingredients
  

2 medium sweet potatoes, peeled and diced into 1-inch cubes

3 tablespoons olive oil

2 tablespoons pure maple syrup

1 teaspoon cinnamon

Salt and pepper, to taste

4 cups baby spinach

1/2 cup diced red bell pepper

1/2 cup crumbled goat cheese (optional)

1/4 cup walnuts, roughly chopped

1/4 cup dried cranberries

2 tablespoons balsamic vinaigrette

Instructions
 

Preheat the Oven: Begin by heating your oven to 400°F (200°C).

    Prepare the Sweet Potatoes: In a large bowl, combine the diced sweet potatoes, olive oil, maple syrup, cinnamon, salt, and pepper. Toss until the sweet potatoes are evenly coated.

      Roast the Sweet Potatoes: Spread the sweet potatoes in a single layer on a baking sheet lined with parchment paper. Roast in the preheated oven for 25-30 minutes, or until they are golden brown and tender, stirring halfway through to ensure even cooking.

        Assemble the Salad: In a large serving bowl, layer the baby spinach, roasted sweet potatoes (allow them to cool slightly), diced red bell pepper, goat cheese (if using), walnuts, and dried cranberries.

          Dress the Salad: Drizzle the balsamic vinaigrette over the assembled salad. Gently toss everything together so the ingredients are well combined and the vinaigrette coats the salad evenly.

            Serve: Enjoy the salad warm or at room temperature. It's also delightful as a chilled dish!

              Prep Time, Total Time, Servings: 15 minutes | 45 minutes | 4 servings