Spinach Salad With Roasted Sweet Potatoes, White Beans & Basil Vinaigrette

Roasted sweet potatoes are paired with spinach, cabbage and white beans and tossed together with a bright basil dressing in this healthy main dish salad.

Prep/Cook Time: 40 Minutes, Servings: 4

Ingredients

• 1 sweet potato (12 ounces), peeled and diced (½-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-ounce can low-sodium cannellini beans, rinsed
• 2 cups shredded cabbage
• 1 cup chopped red bell pepper
• ⅓ cup chopped pecans, toasted

Directions

1. Preheat oven to 425°F.
2. Toss sweet potatoes, 1 tablespoon oil, ¼ teaspoon pepper and ⅛ 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.
3. Meanwhile, place basil, the remaining ¼ cup oil, vinegar, shallot, mustard and the remaining ¼ teaspoon pepper and ⅛ 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.

Nutritional Information

Per Serving: 415 Calories, Total Fat: 24 g, Saturated Fat: 3 g, Carbohydrates: 44 g, Fiber: 15 g, Total Sugars: 7 g, Protein: 12 g, Sodium: 565 mg, Potassium: 498 mg, Iron: 6 mg, Folate: 48 mcg, Calcium: 194 mg, Vitamin A: 22749 IU, Vitamin C: 104 mg

© Dotdash Meredith. All rights reserved. Used with permission.