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 (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-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, 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.
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.

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