Autumn Salad with Roasted Sweet Potato

Take advantage of the last greens of the summer like the baby spinach, and combine them with seasonal ingredients that you can already enjoy in this delicious salad.



100 g of young spinach, washed
100 g of endive salad, washed and cut
1 beetroot
1 apple
1 big sweet potato
2 spring onions
salad dressing, from stock


Start by roasting the sweet potato to your preferred consistency. Meanwhile, wash the salads, and cut the endive in thin slices.

Cut the red beets into thin slices, and do the same with the apple.

Cut the spring onion into thin, delicate rings. 

Arrange all ingredients on two different plates and drizzle with your favorite salad dressing!

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Photographer, Stylist
Baking, Cooking
Tina Engel is a freelance Food Stylist and Photographer based in Munich, Germany.
"It is my passion for creating, cooking, styling and photography, that drives me to experiment with new techniques, develop tasty recipes and discover value and joy in the seemingly small deeds of life."
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