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When selecting the sweet potato, get the straightest one possible. Peel the sweet potato. Cut it in half. Then stand it on the flat end and cut the sweet potato into slices and then into long strips, like you would fries.
Remove the skin off the red onion. Cut the onion in half from tip to root and then into wedges.
Using a basting brush, coat both the sweet potato slices and red onion wedges with 1 tbsp of olive oil. Place on a sheet pan and roast in the oven at 220°C or 430°F for 20 minutes. At the halfway mark, remove and turn vegetables over for even roasting.
Toast pine nuts on a fry pan until golden brown.
In a small jar or small mixing bowl, add olive oil, apple cider vinegar, honey, Dijon mustard and horseradish cream.
Mix until well combined.
On a flat serving platter, place the baby spinach leaves onto one side of the platter. Add half the toasted pine nuts and drizzle half the dressing mixture.
Place the roasted sweet potato in a heap on top of spinach.
On the other side of the platter, smear the goat’s cheese. Then place the roasted onion wedges on the top.
Drizzle the rest of the dressing and sprinkle the rest of the pine nuts on the salad.
Season with salt and pepper.
You can use any sweet potato and onion variety for this recipe.
If pine nuts are too expensive, you can replace it with peanuts or cashews.
For a vegan friendly version, use dairy free goat’s cheese and replace the honey with palm sugar or maple syrup.