Warm Spinach Salad with Smoky Pecans and Sweet Potato Recipe
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Difficulty: EasyTotal: 25 minsActive: 25 minsBy Christine GallaryINGREDIENTS * 10 ounces baby spinach, washed and dried * 1/4 cup olive oil * 3/4 cup whole raw pecans * 1 1/2 teaspoons kosher salt * 1 teaspoon smoked paprika * 1 medium sweet potato, peeled and cut into medium dice * 1 medium shallot, minced * 1/4 cup red wine vinegar * 1 teaspoon packed light brown sugar * 3/4 teaspoon Dijon mustard
1. Place spinach in a large bowl; set aside.
2. Heat 1 tablespoon of the oil in a large frying pan over medium heat until shimmering. Add pecans, stir to coat in oil, and cook, stirring occasionally, until nuts are fragrant and golden brown, about 8 minutes. Remove from heat, add 1/2 teaspoon of the salt and 1/2 teaspoon of the smoked paprika, and stir to evenly coat the nuts. Add to the bowl with the reserved spinach.
3. Return the pan to medium heat, add 1 tablespoon of the oil, and heat until shimmering. Add sweet potato, remaining 1 teaspoon salt, and remaining 1/2 teaspoon paprika and stir to coat the sweet potato. Cook, stirring occasionally, until sweet potato just gives way when pierced with a knife and is starting to brown at the edges, about 10 minutes. Add to the bowl with the nuts and spinach.
4. Return the pan to medium heat, add remaining 2 tablespoons oil, and heat until shimmering. Add shallot and cook until just golden brown, about 1 minute. Remove from heat, add vinegar, brown sugar, and mustard and whisk to combine. Pour vinaigrette over spinach, nuts, and sweet potato and toss to coat. Serve immediately.
Serving Size: Makes: 4 to 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user WILLOWCAT1.
2. Heat 1 tablespoon of the oil in a large frying pan over medium heat until shimmering. Add pecans, stir to coat in oil, and cook, stirring occasionally, until nuts are fragrant and golden brown, about 8 minutes. Remove from heat, add 1/2 teaspoon of the salt and 1/2 teaspoon of the smoked paprika, and stir to evenly coat the nuts. Add to the bowl with the reserved spinach.
3. Return the pan to medium heat, add 1 tablespoon of the oil, and heat until shimmering. Add sweet potato, remaining 1 teaspoon salt, and remaining 1/2 teaspoon paprika and stir to coat the sweet potato. Cook, stirring occasionally, until sweet potato just gives way when pierced with a knife and is starting to brown at the edges, about 10 minutes. Add to the bowl with the nuts and spinach.
4. Return the pan to medium heat, add remaining 2 tablespoons oil, and heat until shimmering. Add shallot and cook until just golden brown, about 1 minute. Remove from heat, add vinegar, brown sugar, and mustard and whisk to combine. Pour vinaigrette over spinach, nuts, and sweet potato and toss to coat. Serve immediately.
Serving Size: Makes: 4 to 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user WILLOWCAT1.
Nutritional Info Amount Per Serving
- Calories: 222.1
- Total Fat: 20.0 g
- Cholesterol: 0.0 mg
- Sodium: 642.1 mg
- Total Carbs: 10.8 g
- Dietary Fiber: 3.3 g
- Protein: 3.1 g
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