Surely sweet potato and salty semi-cured Spanish sausage would be considered a pairing to die for! This Chorizo Salad is further completed by the freshness of baby spinach leaves and more natural sweetness from roasted red onions. No dressing needed. It speaks for itself!
Peel the sweet potato and cut to 2 cm cubes. Coat the sweet potato with 1 tbsp of olive oil. Then place it on a sheet pan and roast in the oven for 20 minutes.
Slice chorizo in an angle to 1 cm thickness. In a medium-sized fry pan on medium heat, add 1 tsp avocado oil. Add the chorizo and toss for 2 minutes. Layout some paper towels and place the cooked chorizo on the paper towels to absorb the oil.
Peel the red onion. Cut the red onion in half from the stem to the top as we need the stem to keep the wedges intact. Then cut each half into 4 wedges. Be gentle with them so they don’t fall apart.Using a brush, coat the onion with 1 tsp of olive oil on both sides. Brush the sheet pan with 1 tsp of olive oil to prevent the onion from sticking. Place the wedges on the sheet pan. At the 10-minute mark of the sweet potato, add the second sheet pan with the onion and place in the oven. Both the sweet potato and onion will be ready at the same time. When roasted, remove and allow to cool.
In a small mixing bowl, toss the baby spinach with ⅓ tbsp (1 tsp) of olive oil, juice of ¼ of a lemon and some pepper.
Add the sweet potato and chorizo and gently mix through.
Place the salad on a nice platter.
Gently place the roasted red onions around the top of the salad.
Squeeze ¼ of the lemon around the salad.
Season with pepper to taste.
You can use any variety of sweet potato for this recipe.
You can use brown onion if you’re not able to get a hold of red onions.
No salt has been added to this recipe as the chorizo is salty enough.
You can substitute baby spinach with mixed greens or mesclun.