Roasted Sweet Potato And Spinach Salad Recipe

Preheat and prep

Preheat oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper or lightly oil it. Pat the sweet potato cubes dry with a towel to remove excess moisture.

Toss the sweet potato cubes and red onion rings with 2 tbs olive oil, smoked paprika, ground cumin, 1 tsp kosher salt, and 1 tsp black pepper until evenly coated.

Spread the sweet potatoes and onion rings in a single layer on the prepared baking sheet, leaving some space so pieces roast rather than steam. Roast for 20 minutes, then stir or flip the vegetables and push the onion rings to one side of the sheet so they can char more. Roast an additional 10–15 minutes until sweet potatoes are tender and caramelized at the edges and onions have some charred dark spots. Total roasting time: 30–35 minutes.

Remove from oven and let cool at least 5 minutes so they firm up slightly before assembling the salad.

While the vegetables roast, heat a medium nonstick skillet over medium heat. Add the pecans and toast, stirring, for about 2 minutes until fragrant.

Reduce heat to medium-low, add 2 tbs granulated sugar and 1 tsp butter to the skillet. Stir constantly so the sugar melts and coats the pecans evenly, about 2–3 minutes. When the sugar becomes syrupy and coats the nuts, transfer the pecans to a piece of parchment or a silicone mat to cool and separate. Sprinkle a pinch of sea salt over the warm pecans. Let cool; they will crisp as they cool.

In a small jar or bowl, combine 3 tbs balsamic vinegar, 1 tbs maple syrup, and 1 tsp Dijon mustard. Whisk until smooth.

Slowly drizzle in 6 tbs olive oil while whisking (or add oil to jar and shake vigorously) until the dressing emulsifies. Season with 1 tsp kosher salt and 1 tsp freshly ground black pepper. Taste and adjust sweetness or acidity as desired (more maple for sweetness, more balsamic for tang).

Place 6 cups of baby spinach in a large salad bowl. Scatter the roasted sweet potatoes and charred red onions over the greens while still slightly warm — the warmth will gently wilt the spinach.

Add 1 cup dried cranberries and the cooled candied pecans to the bowl.

Crumble 3 oz goat cheese evenly over the salad.

Drizzle 3–4 tbs of the maple-balsamic vinaigrette over the salad (or to taste). Toss gently to combine, taking care to keep some larger sweet potato pieces intact for presentation. Taste and add more dressing, salt or pepper if needed.

Transfer to a serving platter or individual plates. Sprinkle any remaining candied pecans and a few extra crumbs of goat cheese on top as garnish. Serve immediately.