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Roasted Sweet-Potato Salad

Celery-Free, Crustacean-Free, Dairy-Free, DASH, Egg-Free, Fish-Free, FODMAP-Free, Gluten-Free, Kosher, Lupine-Free, Mediterranean, Mollusk-Free, Mustard-Free, Paleo, Peanut-Free, Pescatarian, Pork-Free, Red-Meat-Free, Sesame-Free, Shellfish-Free, Soy-Free, Sulfite-Free, Tree-Nut-Free, Vegan, Vegetarian, Wheat-Free
Roasted Sweet-Potato Salad

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  • 2 Tbsp. olive oil
  • 1/4 tsp. salt
  • 1/4 tsp. freshly ground black pepper
  • 2 lb. sweet potatoes, scrubbed and cut into 1″ chunks
  • 2 large red bell peppers, cut into 1″ pieces
  • 2 Tbsp. white balsamic or white wine vinegar
  • 1 lb. spinach or arugula, torn into bite-size pieces
    1. Step 1Preheat the oven to 425°F.
    2. Step 2In 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. Step 3Place the spinach or arugula in a large serving bowl. Add the potato mixture and toss to coat well. Serve immediately.
People with depression who take monoamine oxidase inhibitors (MAO inhibitors) should not use alcohol or other fermented products, such as the vinegar in this recipe. Substitute apple juice for the vinegar.

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