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How to Make Spinach Salad and Sweet Potato Croutons

April 06, 2018

Eating Healthy, Eating Healthy, Manuka Honey Recipes

If you’re looking for the best side salad to serve with your favorite dish, then you need to try out this spinach salad and homemade sweet potato croutons immediately!


Sweet Potato Croutons:

  • 2 medium-sized sweet potatoes (diced in 1/2-inch slices and peeled)
  • 2 tablespoons of olive oil
  • Salt and black pepper (for tasting)

Goat Cheese Bites:

  • 8 oz. of goat cheese
  • 1/4 cup of sunflower seeds, salted
  • 1/4 cup of pumpkin seeds, salted
  • Salt (for tasting)


  • 8 oz. of baby spinach
  • 1 tablespoon of Manuka honey
  • 1 and 1/2 tablespoons of Dijon mustard
  • 1/4 cup of champagne vinegar
  • 1/2 cup of olive oil
  • Salt and pepper (for tasting)
  • 1/4 cup of sunflower seeds, salted (for the garnish)

Directions for Spinach Salad and Sweet Potato Croutons

  1. For Sweet Potato Croutons: To begin, preheat your oven to 425 degrees Fahrenheit. Line a large-enough baking sheet using parchment paper, setting to the side.
  2. Throw the sweet potatoes, salt, pepper, and olive oil into a large bowl, tossing to coat. Spread your sweet potatoes evenly on the baking sheet, and then bake them between 20 and 30 minutes or until they’re crispy and a deep golden brown—make sure to toss halfway through. Remove the sweet potatoes from the oven, allowing them time to slightly cool.
  3. For Goat Cheese Bites: Set a dry, medium-sized sauté pan on medium heat, adding the sunflower and pumpkin seeds and seasoning with salt. Then, toast both types of seeds, tossing regularly, until the seeds develop a light-gold color, which should take around three minutes. Once removed from the heat, allow the seeds time to cool.
  4. Fit your food processor with the blade attachment, and then add your toasted sunflower and pumpkin seeds into the carafe, pulsing until the seeds have been chopped finely, but not into a powder. Move the mixture into a baking dish, setting to the side.
  5. With a one oz. scoop, roll the goat cheese out into 1/2-inch balls before placing them onto a plate. Roll the goat cheese into the sunflower and pumpkin seed mixture on a baking sheet, and then set back on the plate. Set to the side.
  6. For Salad: Using a medium-sized bowl, whisk the Manuka honey, Dijon mustard, and champagne vinegar together, and then stream the mixture in olive oil. For taste, season with pepper and salt.
  7. Add the croutons and spinach to a large bowl, and add some vinaigrette along the bowl’s edge, tossing to combine. Distribute the mixture into four separate bowls before topping with sunflower seeds and the goat cheese bites.

If you would like to order some raw honey so you can make this recipe, click here. And remember, we offer FREE shipping on all orders of $150 or more.

Copyright: ehaurylik / 123RF Stock Photo

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