This satisfying sweet potato spinach salad is a delightful side dish or light meal. Featuring roasted sweet potatoes, dried cranberries, quick-candied pecans, and creamy white beans, all drizzled in a fresh lemon vinaigrette, your taste buds and tummy will love this beautiful autumn salad! The recipe is vegan and gluten-free with an oil-free option.

overhead shot of sweet potato salad on a serving platter.

Sweet potatoes are one of our favorite foods, and roasting brings out the lovely, warm fall vibes even more.

The combination of cannellini beans, pecans, and sweet potato makes this salad filling enough to serve as a main course, but it's also a perfect side dish for parties and potlucks.

If you also love sweet potatoes, be sure to check out my white sweet potato soup and savory mashed sweet potatoes next. Oh, and don't forget the vegan sweet potato pie!

Why You'll Love It

The flavors! This roasted sweet potato spinach salad is smoky, salty, earthy, sweet, AND tart.
It's colorful! Take this salad to your next potluck and watch it disappear.
It's so nutritious and pretty much has that whole "eat the rainbow" thing down pat.
And versatile.
- Sub a different type bean or leave them out altogether.
- Try glazed walnuts or toasted pumpkin seeds instead of candied pecans.
- Pair the salad with a different dressing, like orange or pomegranate.
- Try it with butternut, acorn, or delicata squash instead of sweet potatoes.

One great thing about spinach salads is that the leaves are sturdier than most other salad greens. So for parties and holiday gatherings, even after dressing the salad, it will hold up well for hours.

beautiful yellow lemon vinaigrette in a glass jar.

How to Make It

If you're a fan of super simple meals, one glance at this recipe might have you thinking it's a bit fussy. But trust me, each component is very simple to prepare. Here's an overview (scroll down for the full recipe):

Prep and roast the sweet potatoes.
Shake the dressing ingredients in a jar. In a small bowl, marinate the beans in a few tablespoons of dressing.
Slice the red onion.
Make the quick-candied pecans in a pan on the stovetop (takes just a few minutes). Allow them to cool to room temperature.
On a bed of fresh of spinach, assemble the salad with sweet potatoes, onion, beans, dried cranberries, and pecans.

Option

For an oil-free dressing, substitute my Lemon-Chia Dressing or replace the olive oil in this vinaigrette with tahini or cashew butter, plus a splash of water for consistency.

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close up of the salad showing sliced red onion and candied pecans.

What to serve with Spinach & Sweet Potato Salad

If serving this salad as a side dish, pair it with our delicious Vegan Chickpea Loaf with Wild Rice or Vegan Turkey Roast.

For Thanksgiving, this salad is great alongside mushroom stuffing or cornbread dressing.

And don't forget the homemade cranberry sauce.

Can I make it without nuts?

Simply omit the candied pecans for a nut-free dish. For a savory alternative, try these Tamari-Roasted Pumpkin Seeds.

fully assembled spinach and sweet potato salad on a white platter.

Tip

If your onion seems extra pungent, soak the sliced onion in a bowl of cold water while you finish preparing the salad. This takes away some of the bite. Drain and pat dry before using.

You Might Like:

I hope you enjoy this Roasted Sweet Potato Spinach Salad. If you give it a try I would love to hear from you. Leave a comment below and rate the recipe. Your feedback is always appreciated!

Recipe

Roasted Sweet Potato Spinach Salad

Author: Lori Rasmussen, My Quiet Kitchen

This sweet potato spinach salad is a delightful side dish or light entree. Featuring roasted sweet potatoes, dried cranberries, quick-candied pecans, and creamy white beans, all drizzled in a fresh lemon vinaigrette, your taste buds and tummy will love this beautiful autumn salad! The recipe is vegan and gluten-free with an oil-free option.

Yield: serves 3 to 4 as a main dish or 6 to 8 as a side

5 from 3 votes

Servings: servings

Prep Time: 25

Cook Time: 25

Total Time: 50

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Ingredients

Roasted sweet potatoes:

4 medium sweet potatoes, peeled and cut into ⅝ inch cubes
1 tablespoon high heat oil such as walnut or grapeseed - Omit for oil-free
1 teaspoon smoked paprika, optional
sea salt

For the salad:

8 ounces baby spinach
½ small red onion, thinly sliced - Tip: if your onion smells strong, soak the slices in water while preparing the rest of the dish. Drain & pat dry.
1 (15 oz.) can cannellini beans, rinsed and drained - Or sub 2 cups of another cooked bean
⅔ cup dried cranberries

Lemon vinaigrette:

zest from half a lemon
¼ cup fresh lemon juice
2 tablespoons maple syrup
1 tablespoon whole grain mustard
¼ cup extra virgin olive oil - For oil-free, try my Lemon-Chia Dressing or sub tahini or cashew butter for the olive oil
1 clove garlic, minced
½ teaspoon fine sea salt
black pepper

Candied pecans:

1 ⅓ cups raw pecan halves
2 tablespoons maple syrup
1 tablespoon tamari - Or soy sauce or shoyu if not GF
black pepper

Instructions

Roast the sweet potatoes:

Preheat oven to 425 degrees F. Toss sweet potato with the oil, smoked paprika, and salt, and spread in a single layer on a baking sheet. Bake for 25 to 30 minutes, flipping at the halfway point. Transfer to a plate to cool.

Make the dressing and marinate the beans:

Combine all ingredients for the vinaigrette in a small jar, and shake vigorously. *If subbing cashew butter or tahini for the oil, you'll need to whisk the ingredients to combine. Add a splash of water for consistency if needed.
Place the beans in a small bowl. Pour about a quarter of the dressing over the beans. Stir to coat; set aside.

Quick-candied pecans:

Heat a non-stick pan over medium-low heat. Toast the pecans for 1 to 2 minutes, frequently stirring or shaking the pan. Drizzle with the maple syrup and soy sauce, and stir to coat. Sprinkle with black pepper. Stir frequently, and cook for another minute or until the soy sauce and maple are mostly evaporated.
The pecans will be sticky. Transfer to a plate, and spread them out to cool.

Assemble the salad:

In a large serving bowl toss the spinach, onion, and cranberries with a small amount of dressing. Add the sweet potato, beans, and cooled pecans (use your hands to break them apart and crumble onto the salad). Drizzle with more vinaigrette, or serve the dressing on the side.

Notes

You may not need all of the pecans for the salad. Enjoy the leftovers as a snack!

Once dressed with vinaigrette, the salad is best served immediately.

For meal prep, store salad components and vinaigrette separately. Store salad in the refrigerator for up to 4 days; lemon dressing will keep up to a week.

Dried cranberries usually contain oil and sugar. If you strictly avoid these I recommend substituting dried cherries, apricots or raisins.

Estimated Nutrition (per serving)

Calories: 650kcalCarbohydrates: 77gProtein: 13gFat: 34gSaturated Fat: 3gCholesterol: 0mgFiber: 14gSugar: 37gVitamin A: 546IUVitamin C: 76mgCalcium: 18mgIron: 28mg

Nutrition information is an estimate and will vary depending on the exact amounts and specific products and ingredients used.

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