Main Menu

Everyone Welcome - Open 7:30am - 9:30pm daily

Grain-Free Roasted Red Onion and Sweet Potato with Spinach

This grain-free dish is a favorite in the Willy Street Co-op's Delis. If you prepare it with gluten-free Dijon mustard, the final dish will be gluten-free. 



For 6 Serving(s)


  • 2 lb sweet potato
  • 1 red onion
  • 3 c pumpkin seeds
  • 10 oz baby spinach
  • 1/3 c red wine vinegar
  • 1 T Dijon mustard
  • 1 c olive oil
  • 3/4 t salt
  • 1/4 t pepper

Grain-Free Roasted Red Onion and Sweet Potato with Spinach Directions

  1. Preheat oven to 350°F. 
  2. Bring a pot with a couple inches of water in it to a boil. Place the sweet potatoes in a steamer basket over the water, and cover and steam them for 5 minutes. Transfer the sweet potatoes to a baking sheet in a single layer and roast just until lightly browned on the edges, about 35-45 minutes. Set aside to cool.
  3. Place the red onions on a baking sheet and roast until tender and browned, about 20 minutes. Set aside to cool.
  4. Spread the pumpkin seeds on a rimmed baking sheet and toast for 6-7 minutes. Set aside to cool.
  5. Whisk together the vinegar and mustard in a small bowl. While whisking, drizzle in the oil in a steady stream and continue to whisk until emulsified. Whisk in salt and pepper.
  6. When the roasted vegetables have cooled to room temperature, place them in a large bowl. Add the baby spinach and drizzle with some vinaigrette. Toss to coat, and sprinkle with the toasted pumpkin seeds. Serve with any extra vinaigrette.

Share This Recipe