Roasted Sweet Potato Spinach Salad

Roasted Sweet Potato Spinach Salad

Prep Time 25

Cook Time 25

Total Time 50

Servings:4 servings

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

Ingredients
US Customary | Metric

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.

Nutrition