Sweet Potato and Spinach Salad with Creamy Corn Dressing
This vibrant and refreshing Sweet Potato and Spinach Salad with Creamy Corn Dressing is a delightful meat-free dish. The roasted sweet potatoes add a warm, hearty element, while the creamy corn dressing brings a unique twist to the fresh greens.
Prep: 15 mins
Cook: 25 mins
Serves: 4
Ingredients
- 🍠Sweet potato (2 medium, peeled and cubed)
- 🌽Corn (1 cup, kernels)
- 🥬Lettuce (1 head, chopped)
- 🥬Spinach (2 cups, fresh)
- 🥒Cucumber (1, sliced)
- 🥛Sour Cream (1/2 cup)
- 🥣Olive oil (2 tablespoons)
- 🧂Salt and pepper (to taste)
Instructions
- 1Preheat the oven to 400°F (200°C).
- 2Toss the cubed sweet potatoes with 1 tablespoon of olive oil, salt, and pepper. Spread them on a baking sheet and roast for 20-25 minutes until tender and slightly crispy.
- 3While the sweet potatoes are roasting, prepare the dressing by blending the corn kernels with sour cream, 1 tablespoon of olive oil, salt, and pepper until smooth.
- 4In a large salad bowl, combine the chopped lettuce, fresh spinach, and sliced cucumber.
- 5Once the sweet potatoes are done, let them cool slightly before adding them to the salad.
- 6Drizzle the creamy corn dressing over the salad and toss gently to combine.
- 7Serve immediately and enjoy!