When barbecue meets bowl vibes, something special emerges: warm aromas, fresh ingredients, a hint of citrus—and plenty of enjoyment. This summery sweet potato and baby spinach salad combines everything we love: light acidity, green freshness, warm grilled notes, and crispy pita crunch.
Perfect as a vegetarian main course or a sophisticated side dish for a BBQ. And so simple that you can serve it spontaneously.
What you can expect in this article:
Ingredient Spotlight & Shopping Guide
Topping tips from the Great Taste Shop
Bowl vs. griddle: What goes well with it?
FAQ: Frequently asked questions about the recipe
A bowl with history
This recipe was born on a summer evening when we just wanted something light—and were surprised by how much we loved these flavors. The sweet and sour contrast, the roasted aromas, the fresh crunch—everything goes together so well. And that's exactly what we want to share with you now.
Ingredient Spotlight & Shopping Guide
A spritz of citrus – and the salad begins to dance on your tongue. Here come the main characters in the grand deli finale: The secret, as so often, lies in the quality and interplay of the ingredients.
- Lemon oil from A L'Olivier: For summer freshness and fine acidity
- Yuzu & Mandarin Fruit Vinegar from A l'Olivier: Adds Asian-fruity depth to the dressing
- Mini pitas: The crispy surprise instead of classic croutons
Who is this recipe ideal for?
Health-conscious gourmets, (vegetarian) BBQ fans, and stylish hosts looking for variety on the grill. This summery bowl brings fresh flavors, exciting textures, and a touch of exoticism to your plate – without any complicated ingredients.
Ingredients for 4 people
For the salad
- 2 medium-sized sweet potatoes, cut into slices about 0.5 cm thick
- 150 g baby spinach, washed
- 2 oranges, filleted
- Olive oil with rosemary or lemon from A L'Olivier
- 4 mini pita breads
- Optional: edible flowers & microgreens for garnishing
For the citrus dressing
- 2 tbsp Yuzu & Mandarin Fruit Vinegar from A l'Olivier
- 2 tbsp olive oil with Nice lemons from A l'Olivier
- 1 tsp mustard
- 1 teaspoon liquid honey
- 1 small garlic clove, finely grated
- 1 tsp lime juice
- 1 tsp sesame oil
- ½ tsp dried thyme
- Salt flakes (e.g. sea salt flakes from Greece - Epic Spice )
- freshly ground pepper to taste (e.g. organic black pepper in the mill - Sumatra Indonesia or organic white pepper in the mill - Sulawesi Indonesia )
preparation
1. Prepare sweet potatoes
Brush the sweet potato slices with a little oil and sprinkle with a pinch of salt flakes—this perfectly highlights their natural sweetness. Grill them in a grill tray or directly on the grill over medium heat for about 4–5 minutes per side, until tender and nicely roasted.
2. Pita Crunch
Briefly heat the mini pitas on the grill until lightly browned. Then cut or tear them into bite-sized pieces and use them like croutons.
3. Mix the dressing
Combine all ingredients in a bowl and mix well until a creamy emulsion forms. Season with salt and pepper.
4. Arrange the salad
In a large bowl, toss the baby spinach with the dressing for a fresh and elegant finish. Fold in the warm sweet potatoes, orange segments, and pita crunch, or arrange decoratively on the plate. Top with edible flowers and microgreens.
Crunch, sweet potato, spinach – a real summer highlight
🌿 Silvie's summer tip
💡 The salad tastes just as good warm as it does cold. If you like, add goat cheese or roasted nuts for even more texture and depth.
Topping tips from the Great Taste Shop
Add even more sophistication and texture to your salad with these special additions:
-
Fig Fruit Vinegar from A l'Olivier – 200ml
Subtly sour and sweet – ideal as a dressing finish or for marinating orange segments. -
Lemon & Grapefruit Fruit Vinegar – 200ml
For extra freshness and a citrus-fruity aroma. -
Sesame Ginger Teriyaki Sauce – Stonewall Kitchen – 330ml
A touch of Asia – harmonizes wonderfully with sweet potato and spinach. -
Organic Mango Drop – spicy seasoning sauce – J.Kinski – 250ml
For fans of sweetness and spice – ideal with goat cheese or as a dip. -
Tandoori Spice by Epic Spice – 75g
Perfect for seasoned pita chips or as a flavor booster for vegetables.
These products will give your summer dish the finishing touch – full of flavor, texture and a touch of sophistication .
What else you can do with it
- Meal Prep: Keep dressing separate – perfect for hot office days
- Using leftovers: Leftover sweet potatoes also taste good on flatbread or as a topping on hummus
- For even more crunch? Brush the pita with a spice-oil mixture and toast it.
Bowl vs. griddle: What goes well with it?
Are you more into classic dishes or planning a mix of bowl and BBQ plate? These combinations work wonderfully:
- Grilled halloumi or salmon
- Aioli dip or fresh herb curd
- Signature Selection Box as a BBQ extension
All that’s left is to invite friends, grab a fork, enjoy – and face the question with a smile: “What’s delicious in there?!”
FAQ: Frequently asked questions about the recipe
Can I prepare the salad?
Yes – it's best to store the dressing separately and only mix it with the spinach shortly before serving so that everything stays fresh and crisp.
Does the salad also go well with meat or fish?
Absolutely – grilled chicken or salmon complement the flavors perfectly and make the dish even more filling.
Is there a box with matching products?
The Signature Selection Box contains matching specialties such as A L'Olivier lemon oil, an equally versatile fruity fig vinegar, and five other gourmet classics that round out this recipe and perfectly complement your BBQ.
