Cinnamon Roasted Sweet Potato Blueberry Salad with Balsamic Reduction

Cinnamon Roasted Sweet Potato Blueberry Salad with a Balsamic Reduction

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Cinnamon Roasted Sweet Potato Blueberry Salad

I am so happy. Like ecstatic! The sun is finally out here in London and the days are longer! Spring is finally here! I’m so happy because seriously, at the rate the weather was going, I thought I wouldn’t see the sun again!

As I mentioned in my last post, since it’s spring; I decided to do some “cleaning” by doing a Whole 30. I started it yesterday and this recipe was first on my meal plan. I say meal plan, but I didn’t actually create one – I’m kinda going with the flow here.

I love Sweet Potatoes and I love Blueberries. I have enjoyed them off this recipe before and I realised I could totally make a salad out of them! Slide in this Cinnamon Roasted Sweet Potato Blueberry Salad with a Balsamic Reduction.

Drizzled with a piquant balsamic reduction

The balsamic reduction adds that vinegar-y flare that is needed for this salad. You can definitely add more flavours here (orange zest perhaps?) but I wanted to keep it simple. Everything just works harmoniously, bringing you a salad that is quite filling and perfect as a post-workout meal.

Not that I do any real, hardcore working out LOL. I’m trying though – I’m getting there with every lunge up the stairs.

I love my Sweet Potatoes roasted, that is legit the only way I eat them. The way it caramelizes is a beauty to behold! Make sure you leave the skin on, get all the nourishment and deliciousness it has to offer!

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Cinnamon Roasted Sweet Potato Blueberry Salad

5 from 1 vote

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Cinnamon Roasted Sweet Potato Blueberry Salad with Balsamic Reduction

Prep Time

3 mins

Cook Time

25 mins

Total Time

28 mins

 

Cinnamon Roasted Sweet Potato Blueberry Salad with a Balsamic Reduction

Course: Main Dish, Salad

Cuisine: Paleo

Keyword: paleo

Servings: 1 serving

Calories: 154 kcal

Author: WhittyPaleo

Ingredients

• 1 medium sweet potato diced
• 1 tsp cinnamon
• 1/4 tsp salt (I used Pink Himalayan)
• 1 tbsp coconut oil

For the balsamic reduction

• 1 cup of balsamic vinegar
• Dash of cinnamon
• 1/4 - 1/2 cup of blueberries (fresh or frozen)
• leaves Large handful of mixed

Instructions

1. Preheat your oven to 200C/400F.
2. Toss your diced sweet potatoes, cinnamon, salt and oil in a bowl.
3. Lay them fairly spaced out on a baking tray and roast for 25 - 30minutes.
4. Once the sweet potatoes are in the oven, place a small saucepan on high heat.
5. Add in your balsamic vinegar and cinnamon and bring to a boil.
6. Once it reaches a boil, turn the heat to low and simmer for 15 - 20 minutes*.
7. Once done, serve your salad and drizzle with your balsamic reduction
8. Enjoy!

Recipe Notes

*For a thicker reduction, leave longer but keep an eye on it to make sure it does not burn. It also gets thicker while it cools.
This recipe is very easily adapted to make a bigger salad just add more sweet potatoes - I would say 1 for each person and a 1/4-1/2 cup bluberries for each person. The balsamic reduction serves 2 but can also be adapted to make a larger quantity.

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Last Updated 1 month ago