Spinach and Sweet Potato Salad

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Ingredients Minutes Calories
Prep Cook Servings
15 min 8 min 2
Spinach and Sweet Potato Salad
Health Highlights


2/3 cup Sweet potato
2 tbsp Pumpkin seeds (pepitas)
2 tsp Balsamic vinegar
2 tbsp Walnut oil (i used almond oil)
2 tsp Grainy mustard
2 cup Baby spinach
2 tbsp hulled Hemp seeds, shelled


  1. Heat a small frying pan to medium-low heat.  Dry toast the pumpkin seeds for approx. 3 minutes.  Remove from heat.
  2. Mix the balsamic vinegar, oil, and mustard in a small bowl.
  3. Place one cup of baby spinach in a separate bowl.  Add cooled sweet potato.  Sprinkle on cooled pumpkin seeds and hemp seeds.
  4. Drizzle with desired amount of dressing.


  • Do not toast the hemp seeds, as they burn easily.

Nutrition Facts

Per Portion

Calories 277
Calories from fat 200
Calories from saturated fat 16.1
Total Fat 22.2 g
Saturated Fat 1.8 g
Trans Fat 0
Polyunsaturated Fat 9.8 g
Monounsaturated Fat 5.0 g
Cholesterol 0
Sodium 51 mg
Potassium 397 mg
Total Carbohydrate 13.5 g
Dietary Fiber 3.4 g
Sugars 3.0 g
Protein 7.6 g

Dietary servings

Per Portion

Meat Alternative 0.6
Vegetables 1.6

Energy sources


Meal Type(s)