Roasted Sweet Potato, Avocado and Feta Salad

Ingredients

• Sweet potato

  Raw, unprepared

  1 sweetpotato, 5" long or 130g

• Red Onion

  Freshdirect

  ½ small raw or 35g

• Olive oil

  Salad or cooking

  3 tbsp or 41g

• Spinach

  Raw

  2 cup or 60g

• Avocados

  Raw, All commercial varieties

  ½ fruit or 101g

• Feta cheese

  1 oz or 28g

• Almonds

  Nuts, raw

  ¼ cup, sliced or 23g

• Lemon juice

  Raw

  ½ lemon yields or 24g

• Honey

  1 tsp or 7g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. Preheat the oven to 400°F and line a baking tray with parchment paper.
2. Place the diced sweet potato and red onion wedges on the tray. Drizzle with a third of the olive oil and mix to coat evenly.
3. Bake for 20-30 minutes, flipping once halfway through, until the sweet potato is tender.
4. In a small jar, combine the remaining olive oil, lemon juice, honey, salt, and pepper. Stir to mix, then cover and shake until well combined.
5. To assemble the salad, place the roasted vegetables, spinach, diced avocado, feta cheese, and almonds in a bowl. Drizzle with the dressing and toss gently to combine.

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