Roasted Sweet Potato and Grapefruit Salad
Makes 6 servings
3 sweet potatoes (about 2 ½ lbs/1.25 kg), peeled and chopped
45 mL (3 tbsp) pure maple syrup
15 mL (1 tbsp) chopped fresh thyme
2 Florida Ruby Red Grapefruits (about 1 1/2 lbs/750 g)
2 L (8 cups) baby spinach
25 mL (2 tbsp) white wine vinegar
15 mL (1 tbsp) canola oil
Pinch freshly ground pepper
1. In a large bowl, toss together sweet potatoes, maple syrup and thyme to coat evenly. Spread onto parchment paper lined baking sheet and roast in 220°C (425°F) oven for about 30 minutes or until tender and golden. Return to bowl.
2. Meanwhile, using a serrated knife, cut both ends off grapefruits. Using sawing motion, cut skin and white pith off and discard. Cut grapefruit between membranes into segments into sweet potato bowl. Stir to combine.
3. In another bowl, toss spinach with vinegar, oil and pepper. Divide among plates and top with roasted sweet potato and grapefruit mixture.
Nutritional information per serving:
Protein: 4 g
Total fat: 3 g
Saturated fat: 0 g
Cholesterol: 0 mg
Carbohydrates: 47 g
Fibre: 7 g
Sodium: 124 mg
Potassium: 892 mg