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Spinach Salad With Roasted Sweet Potatoes, White Beans & Basil

Spinach Salad With Roasted Sweet Potatoes, White Beans & Basil

 

 

 

Nice fresh salad to enjoy in the warmer weather. You can enjoy it as a main or as a side dish.

Bon Appetit!!

 

 

 

INGREDIENTS

 

  • 1 sweet potato (12 ounces), peeled and diced (1/2-inch)
  • 5 tablespoons extra-virgin olive oil, divided
  • ½ teaspoon ground pepper, divided
  • ¼ teaspoon salt, divided
  • ½ cup packed fresh basil leaves
  • 3 tablespoons cider vinegar
  • 1 tablespoon finely chopped shallot
  • 2 teaspoons whole-grain mustard
  • 10 cups baby spinach
  • 1 (15 ounces) can low-sodium cannellini beans, rinsed
  • 2 cups shredded cabbage
  • 1 cup chopped red bell pepper
  • ⅓ cup chopped pecans, toasted

 

METHOD

 

Step 1

Preheat oven to 425 degrees F.

Step 2

Toss sweet potatoes, 1 tablespoon oil, 1/4 teaspoon pepper, and 1/8 teaspoon salt together in a large bowl. Transfer to a large rimmed baking sheet and roast, stirring once, until tender, 15 to 18 minutes. Let cool for at least 10 minutes.

Step 3

Meanwhile, place basil, the remaining 1/4 cup oil, vinegar, shallot, mustard, and the remaining 1/4 teaspoon pepper and 1/8 teaspoon salt in a mini food processor. Process until mostly smooth. Transfer to the large bowl. Add spinach, beans, cabbage, bell pepper, pecans, and the cooled sweet potatoes. Toss to coat.

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