The Big Game Sweepstakes: You Could Win* This LG 65-inch OLED TV and More! Enter the Giveaway

Follow us:

PREVIOUS: Sweet Potato Home-y Fries NEXT: Spinach Salad with Warm Bacon Vinaigrette

Ingredients (10)

  • 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
Try Amazon Fresh
Nutritional Information
  • Calories312
  • Fat27.27g
  • Saturated fat3.08g
  • Trans fat0.0g
  • Carbs15.74g
  • Fiber5.03g
  • Sugar4.76g
  • Protein4.74g
  • Cholesterol
  • Sodium390.77mg
  • Nutritional Analysis per serving (4 servings) Powered by

In this recipe, a riff on a classic warm spinach salad, we swap hearty sweet potatoes for the bacon. Smoked paprika coats warm toasted pecans to add crunch to this colorful, satisfying salad.


  1. 1Place spinach in a large bowl; set aside.
  2. 2Heat 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. 3Return 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. 4Return 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.
Load Comments

Recommended from Chowhound