Spinach Salad with a Twist
2 sweet potatoes
3 tbsp. olive oil
salt and pepper
1/4 cup red wine
2 tbsp. fresh dill
1 bunch of spinach
1 15.5-oz can chickpeas, rinsed
4 oz. feta, crumbled (about 1 cup)
1 tart apple (such as granny smith or pink lady), sliced
1/4 cup kalamata olives, halved
Heat oven to 450 degrees. On a rimmed baking sheet, toss the sweet potato with 1 tbsp. of the oil, 1/2 tsp. salt, and 1/4 tsp. pepper. Roast, tossing once, until tender, 25-30 minutes. Let cool slightly
In a large bowl, whisk together the vinegar, dill, the remainder 2 tbsp. of oil, and 1/4 tsp. each salt and pepper. Add the squash, spinach, chickpeas, feta, apple, and olives and toss to combine.
Before I had a child I HATED olives and feta, while pregnant I craved them both constantly. I was sure it would go away once having Hoke but low and behold, I still love them both and cannot get enough. This salad is the perfect combination of sweet and salty.
One tip, I toss everything together except the spinach and spoon it all on top of the spinach so that the leftovers do not get soggy, if you have leftovers that is!