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Warm Spinach, Sweet Potato, Pancetta, Feta & Dill Salad Recipe

Warm Spinach, Sweet Potato, Pancetta, Feta & Dill Salad recipe

Stashcook

This is a warm salad with sweet potatoes, crispy pancetta, and creamy feta cheese. It has fresh dill and spinach leaves. It's a yummy mix of sweet, salty, and fresh flavors. You cook the potatoes and mix them with the other things to make the salad.

Ingredients

1 lb sweet potatoes
6 oz fresh spinach
8 slices pancetta
1/2 cup feta cheese, crumbled
2 medium leeks
1/4 cup red wine vinegar
1/4 tsp black pepper
1/4 tsp salt
1 tbsp fresh dill, chopped

Method

1
Wash and dry all fresh produce. Preheat your oven to 400°F (200°C).
2
Cut the sweet potatoes into 1/2-inch cubes and spread them on a baking sheet. Drizzle with olive oil and sprinkle with salt. Roast in the oven until tender, about 20 minutes.
3
While the sweet potatoes are roasting, chop the pancetta into small pieces. Cook in a skillet over medium heat until crispy, about 5-7 minutes. Transfer to a paper towel-lined plate.
4
Trim the leeks, leaving only the white and pale green parts. Cut in half lengthwise, rinse well, and slice into 1/4-inch thick half-moons.
5
In the same skillet used for pancetta, add the leeks with a pinch of salt and pepper. Cook until softened, about 3-4 minutes.
6
Pour red wine vinegar into the skillet with the leeks, and cook until the liquid is reduced by half, about 2-3 minutes.
7
Remove the skillet from heat and stir in the chopped dill.
8
In a large bowl, combine the roasted sweet potatoes, crispy pancetta, and leek mixture. Gently toss together.
9
Add the fresh spinach to the warm salad and toss until the spinach is slightly wilted.
10
Crumble feta cheese over the salad and serve warm.

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