Roasted Sweet Potato and Grapefruit Salad
Sweet potatoes and grapefruits are both loaded with antioxidants. Pair this colourful dish with burgers for a fresh take on potato salad
3 sweet potatoes (about 2 Ω lbs/1.25 kg), peeled and chopped
45 mL (3 tbsp) pure maple syrup
15 mL (1 tbsp) chopped fresh thyme
2 Florida Ruby Red Grapefruits* (about 1 1/2 lbs/750 g)
2 L (8 cups) baby spinach
25 mL (2 tbsp) white wine vinegar
15 mL (1 tbsp) canola oil
Pinch freshly ground pepper
*Grapefruit and grapefruit juice can interact with certain medications. Speak to your healthcare provider if you have concerns.
1. In a large bowl, toss together sweet potatoes, maple syrup and thyme to coat evenly. Spread onto parchment paper lined baking sheet and roast in 220°C (425°F) oven for about 30 minutes or until tender and golden. Return to bowl.
2. Meanwhile, using a serrated knife, cut both ends off grapefruits. Using sawing motion, cut skin and white pith off and discard. Cut grapefruit between membranes into segments into sweet potato bowl. Stir to combine.
3. In another bowl, toss spinach with vinegar, oil and pepper. Divide among plates and top with roasted sweet potato and grapefruit mixture. Makes 6 servings
Calories: 220
Protein: 4 g
Total fat: 3 g
Saturated fat: 0 g
Cholesterol: 0 mg
Carbohydrates: 47 g
Fibre: 7 g
Sodium: 124 mg
Potassium: 892 mg
Recipe provided courtesy of the Florida Department of Citrus
