This recipe is brought to us by Naciye Emren, AKA @plantlovinturk! Naciye has an amazing vegan foodie Instagram that we highly suggest you all go and follow! Not only does she post some of our favorite vegan recipes, but all of her pictures are also STUNNING! We are thrilled to welcome Naciye as a new Dress It Up Dressing fan and cannot wait to see what else she creates!
Why wait until Thanksgiving in a few weeks to enjoy sweet potatoes? Pick up some at the farmers’ market or grocery store, and roast a batch to add to salads throughout the week (we use this method). This is one way we love using them. Natural sweetness from the potatoes, some crunch from the pecans and onions, and spinach come together for a perfect bite.
Sweet Potato, Spinach & Toasted Pecan Salad
4 cups baby spinach, rinsed & dried
1 sweet potato, roasted using this method & cut into half moons or triangles
1/2 small red onion, finely chopped
1/2 cup pecan halves, toasted & chopped (divided)
2 tablespoons Dress It Up Dressing Champagne Vinaigrette
Add the spinach, sweet potato, onion, and half the pecans to a deep bowl. Spoon the dressing on top, and stir to mix everything. Divide the salad amongst 4 dishes, or arrange on a large serving platter. Sprinkle the remaining pecans on top, and enjoy!
Here’s a different take on a classic.
When I was at college, my friend Mat Record was on his way to a party where he had been asked to bring a potato salad. He kept on repeating, “a po-ta-TOE salad” “a po—TAY—to salad”. Rolling around the word “potato” in an English accent so richly and vividly that twenty plus years later, I cannot see a potato salad without hearing Mat’s voice playing with the word.
And potato salad has as many variations as Mat came up with pronunciations that day. Some days you want a classic, some days a classic with a twist, and other days—just the twist. So you’ll see several recipes for potato salad here. I don’t believe there’s such a thing as The Best. This one is simply the most recent one I’ve made, and loved.
I made it for people who don’t think they like potatoes (that would be my children), but they do. Sometimes. And they did. This time. I think the key to them liking it was keeping some bite to the potatoes (read: not mushy), and adding a little something extra to break up the carb overload. Some finely diced kohlrabi and celery adds a nice dose of crunch.
I used a few different types of potatoes based on what I found at the market, including one sweet potato. They add some natural sweetness, and are loaded with extra nutrition. I like to leave on all the skins, but feel free to peel them if you prefer.
Enough chat. Here’s the recipe!