Go Back
–+ servings

Roasted Sweet Potato Spinach Salad with Couscous

Karolina Longoria
This delicious salad bursts with flavor and nutrients! Combining roasted sweet potatoes, crunchy roasted and salted pistachios, fresh spinach, and a homemade dressing with turmeric, it's a perfect side dish, healthy lunch, or main course with protein. Easy to customize and meal-prep friendly, this recipe is packed with vitamins, minerals, and anti-inflammatory benefits. Enjoy a delicious and nourishing addition to your table!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course, Salad, Side Dish
Cuisine American, Comfort, Mediterranean
Servings 4 servings

Equipment

  • 1 Baking tray or sheet pan
  • 1 Large bowl
  • 1 Jar with tight-fitting lid
  • 1 small bowl optional
  • 1 whisk optional
  • 1 Measuring cups and spoons

Ingredients
  

Sweet Potatoes:

  • 2-2.5 cups Small Diced Sweet Potato large sweet potatoes
  • 1 tablespoon Avocado Oil
  • ¾ teaspoon Sea Salt
  • ¼ teaspoon Black Pepper

Couscous:

  • 1 7 oz box Couscous (about 1 cup of couscous)
  • ½ teaspoon Sea Salt
  • Pinch of Cayenne
  • 1 tablespoon Extra Virgin Olive Oil
  • ⅓ cup Craisins currents, or golden raisins
  • 1 ¼ cup Boiling Water

Salad:

  • ⅓ cup Chopped Roasted and Salted Pistachios
  • ½ cup Fresh Cilantro Leaves finely chopped
  • ½ cup Fresh Parsley Leaves finely chopped
  • 2 Green Onions finely sliced
  • 5-6 ounces Baby Spinach Leaves about 4 cups

Dressing:

  • 4 tablespoons Avocado Oil
  • 2 tablespoons Apple Cider Vinegar
  • 1 tablespoon Raw Honey
  • 1 teaspoon Dijon Mustard
  • 1 teaspoon Turmeric
  • Salt and Pepper to Taste

Instructions
 

  • Preheat oven to 450°F (230°C). Line a baking sheet with parchment paper.

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.

Cook the couscous:

  • In a medium bowl, combine couscous, salt, cayenne, craisins, and olive oil. Pour in boiling water, stir gently, and cover. Let it sit for 10 minutes.

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.

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.

Assemble the salad (three options):

  • 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 4-6 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!
Keyword baby spinach, bulgar salad, holiday side dish, pistachios, roasted sweet potatoes, tumeric, vegetarian main dish
Tried this recipe?Let us know how it was!