Cinnamon Roasted Sweet Potato Blueberry Salad with Balsamic Reduction

I am so happy. Like ecstatic! The sun is finally out here in London and the days are longer! Spring is finally here! I’m so happy because seriously, at the rate the weather was going, I thought I wouldn’t see the sun again!
The balsamic reduction adds that vinegar-y flare that is needed for this salad. You can definitely add more flavours here (orange zest perhaps?) but I wanted to keep it simple. Everything just works harmoniously, bringing you a salad that is quite filling and perfect as a post-workout meal.

Ingredients

• 1 medium sweet potato diced
• 1 tsp cinnamon
• 1/4 tsp salt (I used Pink Himalayan)
• 1 tbsp coconut oil
• For the balsamic reduction
• 1 cup of balsamic vinegar
• Dash of cinnamon
• 1/4 - 1/2 cup of blueberries (fresh or frozen)
• leaves Large handful of mixed

Instructions

1. Preheat your oven to 200C/400F.
2. Toss your diced sweet potatoes, cinnamon, salt and oil in a bowl.
3. Lay them fairly spaced out on a baking tray and roast for 25 - 30minutes.
4. Once the sweet potatoes are in the oven, place a small saucepan on high heat.
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for full instruction please see : whittypaleo.com

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