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Sweet Potato Salad with Spinach and Sweetened Pecans


1 tablespoon olive oil

4 sweet potatoes

1 packet baby spinach

1 cup pecans

1/2 teaspoon salt

1/2 teaspoon freshly ground pepper

Dressing for the salad:


2 tablespoons maple syrup

3 tablespoon olive oil

1 teaspoon Dijon mustard

1/2 teaspoon red chili flakes

1/2 teaspoon salt

½ teaspoon freshly ground pepper

Roast the sweet potatoes on a sheet pan with some oil. Create small holes with a fork before you roast it in an oven for 425 degrees for 25 to 30 minutes or until done.

Next toast the pecans in a skillet with 2 teaspoon sugar and 1 tablespoon water. The sugar will caramelize and become gooey and coat the pecans.

Make the dressing with all the ingredients for the dressing in a small bowl or mason’s jar

In a large bowl add spinach, then add peeled sweet potatoes cut into medium chunks, some salt and ground pepper. Add the roasted sweetened pecans.

Add the roasted sweetened pecans, to the spinach and sweet potato salad.

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