Roasted Sweet Potato Salad

Roasted Sweet Potato Salad

Roasted Sweet Potato Salad


For 8 servings you will need:

3 large sweet potatoes (chopped)

1 tablespoon coconut oil (melted)

1 ½ teaspoons salt (divided)

4-6 ounces baby spinach (chopped)

½ cup red onion (diced)

2 tablespoons apple cider vinegar

2 tablespoons fresh lemon juice

1/3 cup dried cranberries

1 avocado (chopped into small chunks)

Ground black pepper to taste

Hemp seeds (optional)



Cut sweet potatoes into bite sized chunks (should make 10 cups).

Place sweet potato chunks into large bowl and toss with coconut oil and one teaspoon salt.

Spread on baking tray and bake at 400 degrees until cooked and golden brown.

While potatoes are cooking, combine chopped spinach, dried cranberry, apple cider vinegar and lemon juice in a bowl.

Add cooled sweet potatoes to bowl and stir to combine.

Gently stir in avocado, rest of salt and pepper to taste.

Sprinkle with hemp seed, optional.

Serve immediately or store in fridge until ready to eat.



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During the past months, we have had the pleasure of catering for many of our front line heroes, from the hospitals, to 911 dispatchers to the National Guard. We say " Thank you to all of them!".

Now that NYC is re-opening, we can't wait to cater for you. Meals are either packaged in our Sale & Pepe Red reusable insulated bags or white disposable bags, with everything in individual containers as well as individually packaged cutlery, and sanitary wipes sent with every meal.

We have always required our staff to wear gloves and hats, but now masks are worn and temperatures are taken and surfaces are sanitized throughout the day.

Stay safe!


Peter Semetis