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    Home » Recipes » Vegan Main Dishes

    Spinach Salad With Sweet Potato

    Updated Oct 28, 2022 by Lori · THIS POST CONTAINS AFFILIATE LINKS.

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    This satisfying sweet potato salad makes a great main dish or side. With spinach, roasted sweet potatoes, cranberries, quick-candied pecans, and white beans, all drizzled in a fresh lemon vinaigrette, your taste buds and tummy will be 100% satisfied! Vegan and gluten-free with an oil-free option.

    overhead shot of sweet potato salad on a serving platter.

    Sweet potatoes are one of my favorite foods, and I couldn't wait to use them in a new recipe! Plus, who doesn't love a big salad?

    The roasted sweet potatoes and cannellini beans make this salad filling enough to be the main course, but it's also perfect for parties, potlucks, and as a side dish.

    Why You'll Love It

    • All the flavors! This roasted sweet potato salad is smoky, salty, earthy, sweet, AND tart.
    • It's colorful! Take this salad to your next potluck and watch it disappear.
    • It's packed with nutrition and pretty much has that whole "eat the rainbow" thing down pat.
    • And it's versatile!
      • sub another type of bean or leave them out altogether
      • try walnuts or 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.

    Instructions

    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 really simple to prepare. Here's the basic flow:

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

    Tips

    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.

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

    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.

    Is this dish nut-free?

    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.

    I hope you enjoy this Spinach Salad With Roasted Sweet Potato. 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!

    You might like:

    • Black Lentil Salad
    • Creamy Vegan Kale Salad
    • Couscous Kale Salad With Harissa
    • Carrot Raisin Salad with Tahini Dressing
    • Kale Slaw with Harissa Dressing
    • Jackfruit, Mango and Dill Salad
    Sweet Potato Salad on a platter

    Spinach Salad with Roasted Sweet Potato

    Author: Lori Rasmussen, My Quiet Kitchen
    A festive sweet potato salad made with spinach, cranberries, candied pecans, and white beans. Topped with a simple lemon vinaigrette, this salad is a full meal or a great side dish for the holiday season.
    Yield: serves 4 as a main dish or 8 as a side
    Servings: 4 servings
    5 from 3 votes
    Print Recipe Pin Recipe
    Prep Time: 25 mins
    Cook Time: 25 mins
    Total Time: 50 mins

    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 before using.
    • 1 (15 oz.) can cannellini beans, rinsed and drained - Or sub 2 cups of your favorite cooked bean
    • ⅔ cup dried cranberries - See notes re: sugar and oil in dried cranberries.

    Lemon vinaigrette:

    • ¼ cup fresh lemon juice (about 2 small lemons)
    • zest from half a lemon
    • 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 - Can sub soy sauce or shoyu if not GF
    • black pepper
    Prevent your screen from going dark

    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 ¼ 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 seem 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. We calculate this information using the online calculator cronometer.com.

    Tried the recipe?I love hearing from you! Share your feedback below!

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      Recipe Rating




    1. Karen Moore

      September 19, 2019 at 7:22 pm

      This combination of flavors is spot on! Yum, the pecans, the dressing, the roasted sweet potatoes!

      Reply
      • Lori

        September 20, 2019 at 9:43 am

        I'm so glad you loved it, Karen! And thank you for the feedback. It's really helpful! 🙂

        Reply
    2. Nina Windhauser

      September 09, 2019 at 7:07 pm

      Loved this salad! All the flavors go together so well! My kids loved it too.

      Reply
      • Lori

        September 09, 2019 at 8:02 pm

        Fantastic, Nina! So glad you all enjoyed it. 🙂

        Reply

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    Lori Rasmussen, Owner/Creator

    Hi, I'm Lori. Welcome to My Quiet Kitchen where I share easy vegan recipes with a healthier twist. Many are special diet-friendly or easily adapted. I also have a passion for veganizing classic desserts, and sometimes even those get a healthy-ish makeover.

    Learn more about me →

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