Spinach Salad with Roasted Sweet Potatoes

white beans and basil dressing
White beans and basil dressing
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1 (12 oz) Sweet potatoes peeled and diced , ½-inch
5 tbsp Olive oil extra-virgin, divided
½ tsp Ground pepper divided
¼ tsp Salt divided
½ cup Basil packed fresh leaves
2 tbsp Apple cider vinegar
1 tbsp Shallots finely chopped
2 tsp Wholegrain mustard
10 cups Baby spinach
1 (15-oz) can Cannellini low-sodium beans, rinsed
2 cups Napa cabbage shredded
1 cup Red bell pepper chopped
⅓ cup Pecans chopped, toasted

Nutritional information


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:

Ingridiens for Spinach Salad with Roasted Sweet Potatoes

Steps to make Spinach Salad with Roasted Sweet Potatoes


Preheat oven


Preheat the oven to 425 °F.


Prepare sweet potatoes


In a large bowl, toss together the diced sweet potatoes with 1 tablespoon oil, ¼ teaspoon ground black pepper, and ⅛ teaspoon salt.


Roast sweet potatoes


Transfer the sweet potatoes to a large rimmed baking sheet and spread in a single layer. Roast for 15 to 18 minutes, stirring once, until tender. Leave to cool for at least 10 minutes.


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.


Assemble salad


Transfer the basil dressing to a large bowl. Add 10 cups baby spinach, 1 can white beans, 2 cups shredded napa cabbage, 1 cup chopped red bell pepper, ⅓ cup chopped toasted pecans, and the cooled sweet potatoes. Toss to coat well.



Serve right away.

This Spinach Salad with Roasted Sweet Potatoes white beans and basil dressing is healthy, delicious and filling enough to be a main dish by itself. Give this recipe a go, and share it using the hashtag #cookmerecipes or by tagging @cookmerecipes on Instagram!

Nina dreams of gender equality and for women all over the world to feel empowered and enjoy the same freedom she has. She’s a careful consumer, believing that by being more conscious about the way we live we can make the world a better place! Already a vegetarian, she uses animal products sparingly and tries to produce as little waste as possible. Most of her recipes are vegan as a result!

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Total Reviews: 1

Delicious vibrant salad!

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