by the Chef Marshall O'Brien Group

This festive salad combines roasted sweet potatoes with the tasty crunch of raw carrots and the sweetness of fresh berries. A shortcut: make it with leftover roasted sweet potatoes from a previous meal! The brightly flavored cucumber-yogurt dressing is a great accent for the salad, and can do double duty as a sauce for meatballs or other salads.

Serves 4


  • 4 cups fresh spinach, washed and dried
  • 11⁄2 cups fresh raspberries (or berry of your choice), washed and dried
  • 1 cup fresh carrots, peeled and sliced
  • 2 cups roasted sweet potatoes or yams, chilled and cut into bite-sized chunks
  • 3⁄4 cup Cucumber Yogurt Salad Dressing (see below for recipe)


  • In large salad bowl, gently combine all ingredients, except berries.
  • Toss with the salad dressing. Garnish with the fresh berries.

Cucumber Yogurt Sauce and Salad Dressing

Makes 3 cups


  • 3 cups plain Greek yogurt
  • 1⁄2 cup cucumber, finely diced
  • 1⁄2 cup tomato, finely diced
  • 2 teaspoons garlic, minced
  • 2 teaspoons fresh lemon juice
  • 2 teaspoons fresh mint, finely chopped Kosher salt or sea salt, to taste
  • Freshly ground black pepper, to taste


  • Combine all ingredients. Adjust salt and pepper to taste. Refrigerate at least one hour.
  • Just before serving, stir to evenly redistribute ingredients. Serve with meatballs or on Spinach & Sweet Potato salad.

Download recipe

The Chef Marshall O’Brien Group is a dedicated assembly of professionals based in Minneapolis, Minnesota, committed to the goal of using nutrition to get kids and families to lead happier, healthier lives.