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Balsamic vinegar reduction sauce drizzled on top of blueberries, sweet potatoes and spinach leaves on a white plate.

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


  • 1 medium sweet potato diced
  • 1 tsp cinnamon
  • 1/4 tsp salt
  • 1 tbsp coconut oil

For the balsamic reduction

  • 1 cup balsamic vinegar
  • 1/2 tsp cinnamon
  • 1/4 - 1/2 cup of blueberries (fresh or frozen)
  • large bunch of mixed leaves


  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 Video

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.

When making the balsamic reduction, keep your windows open or allow enough ventilation in the room! The vinegar does give off a very strong smell that could cause choking if not careful. Please be mindful of this as getting struck by the smell is not nice!!