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Dinner recipe · from the recipe book

Warm Roasted Sweet Potato Chicken Spinach Salad

Caramelized sweet potato, red onion and juicy thigh meat roasted on one pan, tossed warm with tender spinach, goat-style feta tang and a sweet-sharp balsamic vinaigrette.

Warm Roasted Sweet Potato Chicken Spinach Salad

Ingredients

  • 1¼ lb560 gChicken thighs, boneless skinlesscut into 1-inch pieces
  • 4 medium500 gSweet potatoespeeled and cut into 3/4-inch cubes
  • 1 medium110 gRed onioncut into thin wedges
  • 6 cups loosely packed180 gBaby spinach
  • ⅓ cup crumbled60 gFeta cheesecrumbled
  • ⅓ cup chopped40 gWalnutsroughly chopped
  • 3½ tbsp45 gOlive oil
  • 2½ tbsp40 gBalsamic vinegar
  • 1½ tsp8 gYellow mustard
  • 1½ tsp10 gHoney
  • 2 cloves6 gGarlicminced
  • 2 tsp2 gDried thyme
  • ½ tsp3 gSalt
  • ½ tsp1 gBlack pepper

Steps

  1. Preheat the oven to 425°F (220°C) and line a large sheet pan with parchment.
  2. Peel and cube the sweet potato, cut the red onion into wedges, and cut the chicken thigh into pieces.
  3. On the sheet pan, toss the sweet potato and red onion with one third of the olive oil, the thyme, half the salt and half the black pepper; spread out and roast 15 minutes.
  4. Meanwhile, toss the chicken thigh with another third of the olive oil and the remaining half of the salt.
  5. Push the vegetables aside, add the chicken thigh in a single layer and roast 15 to 18 minutes more, adding the walnuts to the pan for the last 4 minutes, until the potatoes are tender and browned and the chicken reaches 165°F (74°C).
  6. While it roasts, whisk the balsamic, mustard, honey, garlic, the remaining black pepper and the final third of the olive oil in a small bowl to make the vinaigrette.
  7. Put the spinach in a large bowl, pile the hot chicken, sweet potato, red onion and walnuts on top, and drizzle with the vinaigrette; toss so the spinach wilts slightly.
  8. Scatter the feta over the salad and serve warm.

Contains: Milk, Tree nuts.

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Saved in the Every Helping recipe book on October 24, 2026.

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