Spinach is a very nutrient dense food - it's low in calories yet very high in vitamins and minerals. It's one of my top veggies I always have on hand, being readily available all year around as well as being versatile - using it raw, cooked and blended. It contains high levels of iron, vitamins A, C, K and B, magnesium, potassium and a good source of protein and omega 3 fatty acids. Spinach is loaded with flavonoids which acts as antioxidants, protecting the body from various illness and conditions, containing anti-inflammatory and anti-cancer properties. Some people go to the movies with a bag of popcorn, sometimes I go in with a bag of spinach!
I always add caramelized onions to this recipe, it just adds that extra little oomph. I make up a batch of it and store it in the fridge, then add it to either wraps or salads. It's a wonderful side dish that can be used in everything!
Roasted Sweet Potato & Spinach Salad
1 large sweet potato
2 cups spinach
1/2 cup caramelized onion
1 tsp rosemary
1 tsp basil
2. Cut up the sweet potato into cubes of roughly 2-3cms
3. Put into a baking tray, drizzle olive oil lightly on top and evenly scatter the herbs on top
4. Cover with aluminum foil and roast for 30 mins
5. Add the spinach and caramelized onion
* The heat from the sweet potato will help soften the spinach, if you don't want this to happen, let it cool down first then add the spinach
* Sometimes I omit the herbs altogether and just opt for pepper. The veggies themselves make the salad