Sweet potato salad with pecans, ricotta and baby spinach
“Quick ways with sweet potato.”
- 3 sweet potatoes (peeled and thinly sliced)
- 4 roma tomatoes (halved)
- 2 tbsp extra virgin olive oil
- sea salt and black pepper
- 150g baby spinach leaves
- 1/2 cup pecan nuts (toasted and chopped)
- red wine vinegar
- 1 clove garlic (finely chopped)
- 150g crumbled ricotta
- 2 tbsp basil leaves
A delicious and hearty vegetarian salad.
Method
Preheat oven to 200C.
In a bowl, place 3 sweet potatoes (peeled and thinly sliced), 4 roma tomatoes (halved), 2 tbsp extra virgin olive oil and toss gently.
Transfer to a baking tray, season with sea salt and black pepper and bake for 20-25 minutes or until sweet potato is cooked. Divide 150g baby spinach leaves between 4 serving plates and top with sweet potato and tomato. Sprinkle with 1/2 cup pecan nuts (toasted and chopped).
Whisk 3 tbsp olive oil with 1 tbsp red wine vinegar, 1 clove garlic (finely chopped), salt and pepper and drizzle over salad.
Divide 150g crumbled ricotta and 2 tbsp basil leaves between serving plates.
