Blueberry & Sweet Potato Salad with Balsamic Reduction

Ingredients

2 medium sweet potatoes, peeled
1 teaspoon cinnamon
1/4 teaspoon salt flakes
1 tablespoon coconut oil
1 cup (250ml) balsamic vinegar
Dash of cinnamon
1 cup (155g) blueberries
2 large handfuls mixed salad leaves
10 snowpeas, cut diagonally
Additional blueberries for garnish

1

Preheat your oven to 200°C. Dice sweet potato into 1.5cm chunks. Place into a medium sized bowl and toss with cinnamon, salt and coconut oil.
Lay out onto a baking tray and roast for 25 - 30 minutes.

2

For the dressing: add balsamic vinegar, cinnamon and blueberries into a small saucepan over a high heat. Bring to the boil and immediately reduce to a simmer for 20-25 minutes or until a thick reduction forms.

3

Remove sweet potatoes from oven and allow to cool before gently tossing with mixed salad leaves and snowpeas.

4

Serve onto plates and drizzle with balsamic reduction and additional blueberries.

Ingredients

2 medium sweet potatoes, peeled

1 tsp cinnamon

¼ tbsp salt flakes

1 tbsp coconut oil

1 cup balsamic vinegar

Dash of cinnamon

1 cup Australian blueberries

2 large handfuls mixed salad leaves

10 snowpeas, cut diagonally

Additional blueberries for garnish

Directions

1

Preheat your oven to 200°C. Dice sweet potato into 1.5cm chunks. Place into a medium sized bowl and toss with cinnamon, salt and coconut oil.
Lay out onto a baking tray and roast for 25 - 30 minutes.

2

For the dressing: add balsamic vinegar, cinnamon and blueberries into a small saucepan over a high heat. Bring to the boil and immediately reduce to a simmer for 20-25 minutes or until a thick reduction forms.

3

Remove sweet potatoes from oven and allow to cool before gently tossing with mixed salad leaves and snowpeas.

4

Serve onto plates and drizzle with balsamic reduction and additional blueberries.