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Cinnamon Roasted Sweet Potato Blueberry Salad with Balsamic Reduction from WhittyPaleo.com

Cinnamon Roasted Sweet Potato Blueberry Salad with Balsamic Reduction

Cinnamon Roasted Sweet Potato Blueberry Salad with a Balsamic Reduction
Course Main Dish, Salad
Cuisine Paleo
Keyword paleo
Prep Time 3 minutes
Cook Time 25 minutes
Total Time 28 minutes
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.