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.
Autumn Salad with Roasted Sweet Potato
100 g of young spinach, washed
100 g of endive salad, washed and cut
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!