Warm Sweet Potato and Spinach Salad

“This spinach salad is one of my favorite sides for fall. Get creative by adding your favorite ingredients, like fresh figs, goat cheese, pears, or avocado.” – Gena Knox

Warm Sweet Potato and Spinach Salad

2014-11-11 21:01:28

Yield: approximately 6 servings

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Ingredients

1. 1 1⁄2 pounds sweet potatoes, cut into 1⁄2-inch cubes
2. 1 medium red onion, halved and thinly sliced
3. 1 tablespoon olive oil
4. 1⁄2 teaspoon kosher salt

Dressing

1. 3 tablespoons olive oil
2. 2 tablespoons balsamic vinegar
3. 2 teaspoons Dijon mustard
4. Kosher salt and ground black pepper, to taste
5. 10 ounces fresh spinach
6. 1⁄2 cup pecan halves, toasted and coarsely chopped

Instructions

1. FIRST Preheat oven to 400°. In a large bowl, toss potato and onion with olive oil and salt. Arrange in a single layer on 2 rimmed baking sheets. Roast until bottoms of potatoes begin to brown, 20 to 25 minutes. Toss, and roast until tender, 10 to 12 minutes more.
2. NEXT While potatoes roast, stir together olive oil, vinegar, and mustard for dressing. Season to taste with salt and pepper, and set aside.
3. LAST In a large bowl, place spinach. Add potato-onion mixture, pecans, and dressing, tossing to combine. Cover bowl with aluminum foil; let stand until spinach wilts slightly, approximately 5 minutes.

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