سلطة السبانخ مع البطاطا

Preheat the oven to 200°C (390°F). Peel and cube the sweet potatoes, then toss with olive oil, salt, and pepper. Spread on a baking tray.

Roast for 20-25 minutes until tender and slightly golden.

In a large salad bowl, combine spinach, feta cheese (crumbled), sliced red onion, roasted nuts, and seeds. Add the roasted sweet potatoes, pomegranate seeds, and fresh mint leaves.

For the dressing, whisk together balsamic vinegar, honey, olive oil, lemon juice, salt, and pepper. Drizzle the dressing over the salad, toss gently, and serve.