Roasted Sweet Potato Salad with Red Peppers
2 tablespoons extra virgin olive oil
0.25 teaspoons medium ground black pepper
2 tablespoons white balsamic or white wine vinegar
1 pounds spinach or arugula, torn into bite-size piecesShop this recipe
Prep: Scrub and cut sweet potatote into 1" chunks. Cut bell peppers into 1" pieces.
1. Preheat the oven to 425°F.
2. In a large roasting pan, combine the oil, salt, and black pepper. Add the sweet potatoes and bell peppers and toss to coat well. Roast, stirring occasionally, for 40 minutes, or until the potatoes are tender. Remove from the oven and stir in the vinegar.
3. Place the spinach or arugula in a large serving bowl. Add the potato mixture and toss to coat well. Serve immediately.