Spinach and Sweet Potato Salad

7 23 259
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 259
Calories from fat 202
Calories from saturated fat 16.5
Total Fat 22.4 g
Saturated Fat 1.8 g
Trans Fat 0
Polyunsaturated Fat 9.9 g
Monounsaturated Fat 5.0 g
Cholesterol 0
Sodium 29.5 mg
Potassium 472 mg
Total Carbohydrate 8.5 g
Dietary Fiber 4.5 g
Sugars 3.7 g
Protein 8.0 g

Dietary servings

Per Portion

Meat Alternative 0.6
Vegetables 1.6

Energy sources