Roasted Root Veggie Spinach Salad
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 winter feel. I love adding roasted vegetables to AIP diet salads because it brings a heartiness to the salad. It's all topped off with a simple homemade apple cider vinaigrette that is both sweet and tangy and really brings the salad together.
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.
Notes
Buy tiger nuts here!
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.