Persian Inspired Salad with Sweet Potato and Spinach
Brighten up your mealtime with this Persian-Inspired Salad with Sweet Potato and Spinach, a vibrant blend of flavors and textures that’s as wholesome as it is delicious. Roasted sweet potatoes, seasoned with warming spices like turmeric and cinnamon, bring a sweet and savory depth, while fresh baby spinach forms the perfect leafy foundation. Juicy bursts of pomegranate, crunchy toasted pistachios, and the optional tangy zing of dried barberries add layers of complexity, complemented by the herbaceous brightness of fresh mint and dill. Tossed in a zesty sumac-lemon dressing with a hint of honey or maple syrup for a vegan twist, this salad is a nutrient-packed showstopper that's perfect for weeknight dinners or as an elegant party side dish. Ready in just 40 minutes, it’s a flavorful celebration of Persian-inspired ingredients and timeless culinary charm.
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Recipe Information
Ingredients
- 2 medium sweet potatoes
- 3 tablespoons olive oil
- 0.5 teaspoons ground cinnamon
- 0.5 teaspoons ground turmeric
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 6 cups baby spinach
- 0.5 medium red onion
- 0.5 cup fresh pomegranate seeds
- 0.25 cup toasted pistachios
- 2 tablespoons dried barberries (optional)
- 0.25 cup fresh mint
- 2 tablespoons fresh dill
- 3 tablespoons lemon juice
- 1 teaspoon honey (or maple syrup for vegan option)
- 0.5 teaspoons sumac
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Peel and dice the sweet potatoes into 1-inch cubes. Place them in a large bowl.
Toss the diced sweet potatoes with 2 tablespoons of olive oil, ground cinnamon, ground turmeric, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper until evenly coated.
Spread the sweet potatoes in a single layer on the prepared baking sheet. Roast for 20-25 minutes, flipping halfway through, until tender and slightly caramelized.
While the sweet potatoes roast, thinly slice the red onion and finely chop the fresh mint and dill.
In a small bowl, whisk together the remaining olive oil, lemon juice, honey, sumac, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper to make the dressing.
In a large salad bowl, combine the baby spinach, red onion slices, pomegranate seeds, toasted pistachios, and dried barberries (if using).
Once the sweet potatoes are cooked, allow them to cool slightly before adding them to the salad mix.
Pour the dressing over the salad and toss gently to combine.
Top with fresh mint and dill for garnish before serving.
Nutrition Facts
Calories |
979 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.5 g | 72% | |
| Saturated Fat | 8.2 g | 41% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2651 mg | 115% | |
| Total Carbohydrate | 108.5 g | 39% | |
| Dietary Fiber | 22.7 g | 81% | |
| Total Sugars | 40.0 g | ||
| Protein | 17.5 g | 35% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 349 mg | 27% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 798 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
