I’m a real big salad fan. But not just any iceberg lettuce and some shredded carrots kind of salad, I’m talking about real salad with carefully curated combinations that is bursting with flavor. Because if a salad needs ranch to save it, well it wasn’t very good to begin with. When winter rolls around, salad might not be the first item on your plate, but this Roasted Root Spinach Salad Paleo & AIP is the perfect flavor combination for the cooler weather. This AIP diet salad is flavorful and perfect for the holidays or any time of the year.
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What Makes This AIP Diet Salad so Good Anyways?
This Roasted Root Spinach Salad Paleo & AIP pairs maple glazed beets and sweet potatoes with hearty spinach, apples, tiger nuts, and cranberries to bring that warm winter feel. I love adding roasted vegetables to AIP diet salads because it brings a heartiness to the salad (Check out my Brussel Sprout and Bacon Salad). Its all topped off with a simple homemade apple cider vinaigrette that is both sweet and tangy and really brings the paleo spinach salad together.
This AIP diet salad does take a little extra time to make since you have to roast the veggies, but it is worth it! I get about 5-6 servings of salad as a side dish. If you want to serve this as a main dish, it serves 2-3 and pairs great with the Honey Garlic Chicken. This is the salad you need for this season. The colors are beautiful, the salad tastes amazing, and it is perfect for any gathering or family meal
Tips and Tricks on Making This Roasted Root Spinach Salad Paleo & AIP
What are tiger nuts and where can I buy them?
Tiger nuts are a tuber that is dehydrated and has a nutty taste and a texture similar to almonds. They make a great nut substitute for those who are allergic to nuts or while you are on the elimination phase of the AIP diet. You can find them at health food stores or you can order them off of amazon. If you have reintroduced nuts into your diet, feel free to substitute your favorite nut. I like using pecans or walnuts in this salad.
Can I make this spinach salad paleo & AIP ahead of time?
This salad tasted best served fresh. Once this salad is assembled it stays fresh for about two days in the refrigerator, but the spinach will start to become limp. If you plan on serving the salad later the best thing to do is to keep the roasted veggies, salad, and vinaigrette separate. When you are ready to serve you can combine all the ingredients together.
Tips and tricks on making this salad
When roasting the veggies, I like to roast them in a cast iron skillet. I think roasting them in the skillet gives them more of a caramelly flavor. This 12 inch Lodge cast iron skillet is perfect for roasting or stovetop cooking. To make sure this salad is AIP compliant, use sugar free dried cranberries. If you don’t have any available, you can buy fresh or frozen cranberries and roast them with the veggies.
Let's Make Roasted Root Spinach Salad Paleo & AIP!
Start by preheating your oven to 425 degrees Fahrenheit.
Next, chop your sweet potatoes and peel and chop your beet into bite sized pieces. Add the veggies to a cast iron skillet, I like this 12 inch skillet from Lodge, or add them to a roasting dish. Keep the veggies separate so the color of the beet doesn’t bleed onto the sweet potatoes. Top the veggies with cinnamon, maple syrup, and olive oil and toss until the veggies are well coated.
Roast in the oven for 35-40 minutes. Stir the veggies at the halfway point to make sure they roast evenly and don’t burn. The veggies will be done when they are tender.
While the veggies roast, make the AIP diet salad and salad dressing. In a jar or small bowl, add the ingredients for the vinaigrette all together and shake or stir until it is well incorporated.
Next, assemble your spinach salad paleo and AIP. In a large salad bowl measure out 8 cups of loosely packed spinach, the cranberries, and tiger nuts. Take the apple and chop it into small chunks and add it to the salad as well.
When the veggies are done roasting, let them cool for a few minutes before adding to the salad. Finally, add them to the salad and top the salad with the vinaigrette. Serve immediately or store in the refrigerator for up to 2 days in an airtight container.
If you liked this Roasted Rood Spinach Salad Paleo & AIP, you should check out these recipes!
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Roasted Root Veggie Spinach Salad
Ingredients
Roasted Veggies
- 8 oz. Beets 1 medium sized beet
- 8 oz. Sweet potatoes 1 medium sized potato
- 2 Tablespoons Maple syrup
- ½ Teaspoon Cinnamon
- ¼ Teaspoon Salt
- 1 Tablespoon Olive oil
Salad
- 8 Cups Spinach loosely packed
- 1 Medium Apple
- ¼ Cup Tiger nut slices or pecans if reintroduced
- ¼ Cup Dried cranberries unsweetened
Apple Cider Vinaigrette
- 2 Tablespoons Olive oil
- 2 Tablespoons Maple syrup
- 3 Tablespoons Apple cider vinegar
- ¼ Teaspoon Garlic powder
Instructions
- Start by preheating your oven to 425 degrees Fahrenheit.
- Next Chop your sweet potatoes and peel and chop your beet into bite sized pieces. Add the veggies to a cast iron skillet, I like this 12 inch skillet from Lodge, or add them to a roasting dish.
- Keep the veggies separate so the color of the beet doesn't bleed onto the sweet potatoes. Top the veggies with cinnamon, maple syrup, and olive oil and toss until the veggies are well coated.
- Roast in the oven for 35-40 minutes. Stir the veggies at the halfway point to make sure they roast evenly and don’t burn. The veggies will be done when they are tender.
- While the veggies roast, assemble your salad. In a large salad bowl measure out 8 cups of loosely packed spinach, the cranberries, and tiger nuts. Take the apple and chop it into small chunks and add it to the salad as well.
- In a jar or small bowl, add the ingredients for the vinaigrette all together and shake or stir until it is well incorporated.
- When the veggies are done roasting, let them cool for a few minutes before adding to the salad. Finally, add them to the salad and top the salad with the vinaigrette. Serve immediately or store in the refrigerator for up to 2 days in an airtight container.
