Prepare to fall in love.

How can something be filling and light at the same time? Have a divine sweetness with a gusto punch that keeps you tucking in for more?

Oh…and healthy too!

This salad is one of my favourites to whip up for lunch on a cool autumn day or make for a dinner party to wow your guests. It’s perfect to take along when sprung with the whole “everyone bring a plate” trick, as it’s equally delicious hot or cold. (They will be wowed and your plate will be emptied.)

Sweet Potato, Maple Syrup and Pecans are a genius combination I’ve encountered a few times, but often with way too much oil and more ingredients than necessary. These three are all delicious in their own right and don’t need to be complicated. Simple, healthy food always tastes best.

This salad is vegan, gluten free, low fat and beyond delicious. It’s indulgently sweet and even has some greens for extra brownie points.

Ingredients:

(serves 1)

1 large Sweet Potato, chopped into big cubes (skin on)
¼ cup Pecans
2 tbsp Organic Maple Syrup
¼ cup Raisins
1 cup Raw spinach
2 stalks Spring onion, thinly sliced (just the green bits)
¼ tsp Cinnamon
¼ tsp Cumin
A squeeze of lemon juice
1 tbsp Olive oil
Salt and Pepper

Begin by chopping your sweet potato into generous chunks and placing on a baking tray with a drizzle of oil and some sea salt.

Bake in the oven for approximately half an hour, or until soft.

After about 20 minutes, put your pecans on a separate tray and roast those in the oven for about 10 minutes.

In a small bowl combine the maple syrup, lemon juice, cumin, cinnamon, half the spring onion and some salt and pepper. Taste as you go, but it should be a really lovely sweet dressing with a nice little kick from the pepper and onion. There won’t be a lot in the bowl, but that’s okay. A little goes a long way and you don’t want the sweet potato mushy!

Let these flavours marinate together while your sweet potato roasts away, merrily.

When ready, place your spinach, raisins, potato and pecans into a bowl, drizzle on the dressing and move it all around with your hands so the dressing works its’ magic.

For presentation – give a nice, generous serving (I ate the whole thing! Shh!) and finish off with the remaining spring onion on the top.

Enjoy!

Hannah Ellis

Food Editor

Hannah is an actor and writer living in Manchester, UK. As well as all things theatre, Hannah's passionate about animal rights, travelling (home to Australia when possible!) and making incredible plant-friendly meals. In her spare time, she sneaks off to spread the vegan message on her website, oopsimavegan.com. Hannah has been a healthy, happy vegan for nearly three years.