Sweet Potato & Snap Pea Spinach Salad

During the day, it’s so easy to just re-heat some leftovers from the night before or make a quick PB&J. But the other day I really wanted something healthier…yet still super easy.

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As a vegetarian, I eat a lot.of.salad. So it’s important that I mix it up sometimes and use different ingredients, or I get a little burned out. This salad is simple and soo good. What more could you want?

Ingredients

  • Spinach
  • Sweet potato
  • Snap peas
  • Olive oil
  • Garlic salt, black pepper
  • Balsamic glaze (or regular balsamic – whatever you have!)
  • Feta
  • Dried cranberries
  • Optional: veggie burger (or you could use chicken, steak…etc.)

Directions

  • Preheat oven to 350 degrees.
  • Peel and cut sweet potato into small cubes. I cut up three small potatoes so that I would have leftovers for the rest of the week.
  • Microwave for about 2 minutes on high (or until they start to get a little bit soft).
  • Spread on baking sheet and sprinkle with garlic salt, pepper. Drizzle with olive oil.

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  • Bake for 15-20 minutes, flipping halfway through

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  • Sautee a small handful of sugar snap peas with salt and pepper

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  • Put a couple large handfuls of spinach in a bowl (I like a big salad but obviously you can use as much as you want) and de-stem
  • Sprinkle in feta and black pepper, add sweet potato and snap peas
  • Drizzle with olive oil and balsamic glaze, then toss
  • Top with dried cranberries and veggie burger (crumbled up)
  • Enjoy!

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