Roasted Sweet Potato Spinach Salad with Couscous

We have a special place in our hearts for a wintery delicious salad.  Hearty, flavor-filled bowls topped with a homemade dressing are a constant winner in our kitchen. This recipe showcases the beauty of exploring different grains and root vegetables, using couscous (a pasta) and sweet potatoes as its base.

This salad is ideal for a variety of occasions:

• A perfect side dish: Alongside roast chicken, this bright and flavorful salad complements the meal perfectly.
• Healthy lunch prep: Prepare a large batch for a week of healthy and satisfying lunches.
• Main dish option: Add protein like grilled chicken or tofu to transform it into a complete main course for two to three people.

While this recipe boasts several easily obtainable simple ingredients, we've included detailed instructions to make it one of our whole-food easy recipes. Taking a little extra time will reward your taste buds and nourish your body.  This salad is also a nutritional powerhouse: Each ingredient contributes a wealth of beneficial nutrients:

• Sweet potatoes: Rich in Vitamin A, C, potassium, fiber, and complex carbohydrates.
• Pistachios: Packed with healthy fats, protein, fiber, vitamins (B6 and K), and minerals (copper, manganese, potassium).
• Baby spinach: Provides vitamins (A, C, K), folate, iron, and antioxidants.
• Turmeric: Features curcumin, a powerful anti-inflammatory compound with potential health benefits.
• Cayenne pepper: Contains capsaicin, offering potential benefits like boosting metabolism, pain relief, and reducing inflammation.

Combined, these ingredients create a well-rounded salad offering:

• Essential vitamins and minerals for overall health and well-being.
• Fiber for digestive health and satiety.
• Healthy fats and complex carbohydrates for sustained energy.
• Anti-inflammatory properties and potential health benefits for various conditions.

Jump to:

• Ingredients
• Instructions
• Substitutions
• Variations
• Equipment
• Storage
• Top tip
• FAQ
• Roasted Sweet Potato Spinach Salad with Couscous
• Other Good Stuff
• Food safety

Ingredients

For the roasted sweet potatoes:

• Diced sweet potato
• Avocado oil
• Sea salt
• Black pepper

For the couscous:

• Couscous
• Sea salt
• Cayenne pepper
• Extra virgin olive oil
• Craisins, currents, or golden raisins
• Boiling water

For the salad:

• Roasted and chopped pistachios
• Fresh cilantro leaves, finely chopped
• Fresh parsley leaves, finely chopped
• Green onions, sliced
• Baby spinach leaves

For the dressing:

• Avocado oil
• Apple cider vinegar
• Raw honey
• Dijon mustard
• Turmeric
• Salt
• Pepper

See recipe card for quantities.

Instructions

1. Preheat oven to 450°F (230°C). Line a baking sheet with parchment paper.
2. Prepare the sweet potatoes: Toss the diced sweet potatoes with avocado oil, salt, and pepper. Spread them in an even layer on the baking sheet and roast for 30 minutes.
3. Cook the couscous: In a medium bowl, combine couscous, salt, cayenne pepper, craisins, and olive oil. Pour in boiling water, stir gently, and cover. Let it sit for 10 minutes.
4. Make the dressing: Combine all dressing ingredients in a jar with a tight-fitting lid, or whisk them together in a bowl. Shake the jar until the dressing is emulsified, or whisk until well combined.
5. Finish the sweet potatoes and pistachios: Remove the pan from the oven, slide the sweet potatoes to one half, and sprinkle the pistachios on the other half. Let it stand for 5-10 minutes.
6. Assemble the salad:
   • For a large group: In a large bowl, add the dressing to the bottom. Top with baby spinach, then couscous, followed by roasted sweet potatoes and pistachios. Finish with herbs and green onions. Cover and refrigerate until ready to serve. Before serving, toss everything together to distribute the dressing evenly. The salad will keep for 24 hours after dressing is added, so feel free to enjoy the next day.
   • For individual servings: Layer salad bowls with spinach, couscous, roasted sweet potatoes, pistachios, green onions, and herbs. Drizzle with dressing and toss to combine.
   • For meal prep: In 6 large mason jars, evenly distribute dressing (about 2 tablespoons per jar) and salad ingredients. Layer spinach on top of dressing. Add the couscous, roasted sweet potatoes, pistachios, green onions, and herbs. When ready to eat give the salad a really good shake to evening distribute the dressing and enjoy!

Substitutions

• Craisins: Feel free to experiment with other dried fruits like golden raisins, currents, or dried cranberries.
• Apple Cider Vinegar: Substitute with lemon juice, champagne vinegar, sherry vinegar, or red wine vinegar.
• Honey: You can use pure maple syrup, date syrup, or coconut sugar as a sweetener.
• Spinach: Substitute with chopped kale or use a mix of supergreens.
• Green onions: For more onion flavor, use thinly sliced red onion instead.

Variations

• Make it cheesy: Add crumbled feta or goat cheese for a salty twist.
• Increase the crunch: Include additional nuts or seeds like sunflower seeds or chopped walnuts.
• Substitute the root vegetable: Swap the sweet potatoes with roasted beets, carrots, or butternut squash.
• Add sweetness: Incorporate apple matchsticks or small cubes of juicy pear for an extra fruity touch.

Equipment

• Baking tray or sheet pan
• Large bowl
• Medium bowl
• Jar with a tight-fitting lid (optional)
• Whisk (optional)
• Mason jars (for meal prep)

Storage

• Store leftover salad in an airtight container in the refrigerator for up to 2 days.
• Prepare the salad components separately and assemble them before serving for optimal freshness.

FAQ

Other Good Stuff

Food safety

• Wash hands thoroughly: Before and after handling any ingredients, wash your hands with warm water and soap for at least 20 seconds.
• Clean surfaces and utensils: Wash cutting boards, knives, bowls, and any other surfaces or utensils that will come into contact with the food with hot soapy water before use.
• Properly cook the sweet potatoes: Ensure the internal temperature of the roasted sweet potatoes reaches 165°F (74°C) using a food thermometer to eliminate harmful bacteria.
• Refrigerate promptly: Cool the cooked sweet potatoes and assembled salad to below 40°F (4°C) within 2 hours after cooking. Leftovers should also be stored in the refrigerator within 2 hours.
• Thaw frozen ingredients safely: If using frozen vegetables like peas or corn, thaw them completely in the refrigerator or under cold running water before adding them to the salad.
• Avoid cross-contamination: Do not use the same cutting board for raw meat and vegetables without thoroughly cleaning it in between.
• Store leftovers properly: Store leftover salad in an airtight container in the refrigerator for a maximum of 3 days.
• Reheat leftovers safely: When reheating leftovers, ensure they reach an internal temperature of 165°F (74°C) throughout.
• Discard old salad: Do not consume leftover salad that has been stored in the refrigerator for longer than 3 days.