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!