Spinach Salad with Roasted Sweet Potato and Sunflower Seeds

Name: Spinach Salad with Roasted Sweet Potato and Sunflower Seeds
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: American
Ingredients: 12 oz (340 g) Sweet potato (about 12 oz / 340 g), scrubbed, peeled, cut into ½-inch (1.3 cm) cubes; 2 tbsp (30 ml) Extra-virgin olive oil; ½ tsp (3 g) Kosher salt; ¼ tsp (½ g) Freshly ground black pepper; ½ tsp (1 g) Smoked paprika (optional); ½ cup (70 g) Raw sunflower seeds; 6 cups (180 g) Fresh baby spinach, packed, gently rinsed and dried; ¼ medium (40 g) Red onion, thinly sliced or shaved; 1 tbsp (15 ml) Dijon mustard; 1 tbsp (15 ml) Honey; 2 tbsp (30 ml) Red wine vinegar; 3 tbsp (45 ml) Extra-virgin olive oil; ¼ tsp (1½ g) Kosher salt, to taste; to taste Freshly ground black pepper

From the MyKitchenBank Kitchen

A vibrant, satisfying green salad built on tender baby spinach with cubes of caramelized roasted sweet potato, toasted sunflower seeds, and thin red onion slices. A warm honey-mustard vinaigrette brings everything together with just enough acidity and warmth to complement the natural sweetness of the roasted potato. This salad works equally well as a side dish or a light main course.

Prep: 15 min
Cook: 25 min
Wait: 5 min
Total: 45 min
Makes: 4 servings (about 2½ cups per serving)

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Steps

Before you start

Preheat your oven to 425°F (220°C)
Line a baking sheet with parchment paper
Bring out any chilled ingredients 10 minutes before assembly so they reach room temperature

1
Toss and season sweet potato
- On the prepared baking sheet, combine the cubed sweet potato with 2 tbsp olive oil, ½ tsp kosher salt, ¼ tsp black pepper, and ½ tsp smoked paprika (if using).
- Toss until every piece is evenly coated.
- Spread in a single layer.
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Ready when: all pieces coated evenly
Tip: Don't skip the paprika—it adds subtle depth and a hint of smokiness that complements the natural sweetness of the potato.
2
Roast sweet potato cubesOven 425°F / 220°C
- Place the baking sheet in the preheated 425°F (220°C) oven.
- Roast for 20–22 minutes, stirring halfway through at the 10-minute mark.
- The cubes are done when the edges are caramelized (slightly darkened and crispy) and the centers are tender when pierced with a fork.
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Ready when: edges are caramelized and golden, centers are fork-tender
Tip: Stirring halfway prevents uneven cooking and helps achieve even caramelization on all sides.
3
Toast sunflower seeds
- While the sweet potato roasts, place the sunflower seeds in a dry skillet over medium heat.
- Toast, stirring frequently, for 3–4 minutes until fragrant and lightly browned.
- Transfer to a plate to cool slightly.
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Ready when: seeds are fragrant and light golden brown
Tip: Toasting brings out the seeds' nutty flavor and makes them crispier. Keep your ear tuned—they toast quickly and can burn if left unattended.
4
Make the vinaigrette
- In a small bowl, whisk together 1 tbsp Dijon mustard, 1 tbsp honey, and 2 tbsp red wine vinegar until combined.
- Slowly drizzle in 3 tbsp extra-virgin olive oil while whisking constantly to emulsify.
- Season with ¼ tsp kosher salt and black pepper to taste.
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Ready when: dressing is smooth, slightly thickened, and unified in color
Tip: Whisking in the oil slowly creates an emulsion that holds the vinaigrette together. If it breaks or separates, whisk in a teaspoon of warm water.
5
Assemble the salad
- Place the rinsed and dried baby spinach in a large mixing bowl.
- Add the thin-sliced red onion.
- Drizzle with about three-quarters of the vinaigrette and toss gently until the spinach is lightly coated but not soaked.
- The spinach should still look fresh and vibrant, not wilted.
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Ready when: spinach is lightly coated, still crisp and bright green
Tip: Don't over-dress—you want the spinach to stay tender and crisp. Reserve extra dressing on the side for anyone who wants more.
6
Top and serve
- Divide the dressed spinach among four serving plates or bowls.
- Top each portion with a generous handful of the roasted sweet potato cubes and a sprinkle of the toasted sunflower seeds.
- Drizzle any remaining vinaigrette over the top.
- Serve immediately while the sweet potato is still warm.
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Ready when: salad is composed and ready to eat
Tip: The warmth of the roasted sweet potato gently wilts the spinach just enough without making it mushy—this contrast is what makes the salad special.

Good to know

Tips

To prevent the spinach from wilting before service, keep it separate from the dressing until just before plating. The warm sweet potato will gently soften the leaves without turning them mushy.
If you prefer a creamier dressing, whisk in 1 tablespoon of Greek yogurt or crème fraîche into the vinaigrette. This also adds body and makes the dressing cling better to the greens.
For extra protein and richness, top each serving with a soft-boiled egg, crumbled feta cheese, or grilled chicken breast. The warm roasted potato and creamy egg yolk pair beautifully.
Slice the red onion as thin as possible—use a mandoline or a very sharp knife—to keep the bite and color vibrant without overwhelming the tender spinach.

Make ahead

The roasted sweet potato and toasted sunflower seeds can be prepared up to 8 hours ahead and stored separately in airtight containers. The vinaigrette can be made 1 day ahead and refrigerated. The spinach should be rinsed and dried just before assembly. Toss the salad no more than 5 minutes before serving to keep the spinach crisp.

Storage & reheating

Store leftover roasted sweet potato and seeds separately from the dressed salad. The sweet potato keeps in an airtight container in the refrigerator for up to 4 days and can be reheated gently in a 350°F oven for 5 minutes. Undressed spinach and red onion last 2–3 days refrigerated. Do not store a fully dressed salad, as the spinach will wilt.

Substitutions

Red wine vinegar → Apple cider vinegar or white wine vinegar. Both offer similar acidity and brightness. Use the same amount. Apple cider is slightly sweeter and fruitier.
Raw sunflower seeds → Pumpkin seeds (pepitas), sliced almonds, or walnuts. Any will add crunch and nutritional depth. Use the same volume (½ cup). Toast them the same way if raw.
Smoked paprika → Regular paprika, ground cumin, or ¼ tsp cayenne pepper. Paprika adds color; cumin adds earthiness; cayenne adds heat. All are optional but recommended.
Red onion → Thinly sliced white or yellow onion, or shallot. Red onion's color and mild bite are ideal, but others work. Shallots are sweeter and more delicate.