Salade de patates douces

Ingrédients

• 2 large sweet potatoes (peeled and cut into 1/2-inch cubes)
• 1/4 cup olive oil
• 1/2 teaspoon curry powder
• 1/2 teaspoon ground cumin
• 1 tablespoon pure maple syrup
• salt and pepper (to taste)
• 3 cups baby spinach
• 1 sweet apple (cored and thinly sliced)
• 1 small red onion (peeled and thinly sliced)
• 6 ounces feta cheese (crumbled)
• 1/2 cup dried cranberries
• 1/2 cup chopped pecans (toasted)
• 1 tablespoon wholegrain mustard
• 1 teaspoon Dijon mustard
• 1/4 cup pure maple syrup
• 1/8 cup freshly squeezed lemon juice
• zest of 1 lemon
• 1/2 tablespoon apple cider vinegar
• 1/4 cup olive oil
• salt and pepper (to taste)

Préparation

1. 1

   --- Roast the Sweet Potatoes: ---

2. 2

   Preheat your oven to 425°F (218ºC). Line a baking sheet with parchment paper and place it in the oven while it preheats.

3. 3

   In a large bowl, toss the cubed sweet potatoes with olive oil (1/4 cup), curry powder (1/2 teaspoon), cumin (1/2 teaspoon), maple syrup (1 tablespoon), salt, and pepper until evenly coated.

4. 4

   Carefully spread the potatoes onto the hot baking sheet in a single layer. Roast for 20–25 minutes, flipping halfway through, until golden brown and tender. Set aside to cool slightly.

5. 5

   --- Make the Dressing: ---

6. 6

   In a small bowl or jar, whisk together the wholegrain mustard (1 tablespoon), Dijon mustard (1 teaspoon), maple syrup (1/4 cup), lemon juice (1/8 cup), lemon zest, apple cider vinegar (1/2 tablespoon), olive oil (1/4 cup), salt, and pepper until smooth and emulsified.

7. 7

   --- Assemble the Salad: ---

8. 8

   In a large salad bowl, combine the spinach (3 cups), apple slices, red onion, feta (6 ounces), cranberries (1/2 cup), and toasted pecans (1/2 cup). Add the roasted sweet potatoes and toss gently to mix.

9. 9

   --- Dress and Serve: ---

10. 10

    Drizzle the dressing over the salad just before serving, or serve it on the side so everyone can add their preferred amount.