- 1 (12 oz) Sweet potatoespeeled and diced , ½-inch
- 5 tbsp Olive oilextra-virgin, divided
- ½ tsp Ground pepperdivided
- ¼ tsp Saltdivided
- ½ cup Basilpacked fresh leaves
- 2 tbsp Apple cider vinegar
- 1 tbsp Shallotsfinely chopped
- 2 tsp Wholegrain mustard
- 10 cups Baby spinach
- 1 (15-oz) can Cannellinilow-sodium beans, rinsed
- 2 cups Napa cabbageshredded
- 1 cup Red bell pepperchopped
- ⅓ cup Pecanschopped, toasted
Spinach Salad with Roasted Sweet Potatoes
Looking for a healthy main dish salad? This Spinach Salad with Roasted Sweet Potatoes, white beans and basil dressing is it. The recipe is easy and super-adaptable, too. You don’t even need to use the sweet potatoes or the white beans. Experiment with butternut squash or carrots in place of sweet potatoes, substitute red cabbage for napa, and use chickpeas instead of the beans. The fresh basil dressing will brighten up nearly any combination.
Start with the sweet potatoes. Roast the diced potatoes with olive oil, black pepper, and salt until tender. Once roasted, allow to cool for 10 minutes. In the meantime, prepare the dressing. In a mini food processor, combine fresh basil leaves, shallots, olive oil, apple cider vinegar, whole-grain mustard, oil, salt, and black pepper and pulse until almost smooth. Transfer the dressing to a salad bowl. Add in the cooled sweet potatoes, baby spinach, cannellini beans, napa cabbage, red bell pepper, and toasted pecans and toss to coat. Serve right away for the best flavor.
To make the Spinach Salad with Roasted Sweet Potatoes, you will need the following ingredients:
Steps to make Spinach Salad with Roasted Sweet Potatoes
Preheat the oven to 425 °F.
Prepare sweet potatoes
Roast sweet potatoes
Prepare basil dressing
In the meantime, place ½ cup fresh basil leaves, the remaining ¼ cup oil, 2 tablespoons apple cider vinegar, 1 tablespoon finely chopped shallot, 2 teaspoons whole-grain mustard, and the remaining ¼ teaspoon ground black pepper and ⅛ teaspoon salt in a mini food processor. Pulse until mostly smooth.