Home-cooked for the Holidays

Side Dish | Roasted Sweet Potato Peppered Pecan Spinach Salad

Serves 4 to 6 By Cindy Meek, Verdigris Valley Electric Cooperative November 2021


  • 3 medium sweet potatoes, peeled and cubed
  • 3/4 cup plus 2 tablespoons extra virgin olive oil
  • 1 shallot
  • 3 rounded tablespoons creole mustard
  • 1 tablespoon red wine vinegar
  • 2 tablespoons fresh lemon juice
  • 1/2 teaspoon salt
  • 2 tablespoons brown sugar
  • 8 cups baby spinach
  • 1 cup pecans, toasted
  • 1 cup dried cranberries
Roasted Sweet Potato Peppered Pecan Spinach Salad


Preheat the oven to 425° F. Toss the cubed sweet potatoes with 2 tablespoons of the olive oil and a generous pinch of salt and pepper and spread over a large baking sheet. Roast 25 minutes until tender and a little caramelized. While the sweet potatoes are roasting, make the salad dressing: To a blender add peeled shallot; pulse to chop. Add mustard, vinegar, lemon juice, salt, and sugar. With blender on medium speed, slowly add the remaining 3/4 cup of olive oil to emulsify. Arrange the salad: combine the spinach, roasted sweet potatoes, pecans, and cranberries. Toss with 1/4 cup of the vinaigrette and serve.

Sign up for our Oklahoma Living Newsletter

This field is for validation purposes and should be left unchanged.

Get The Latest Edition

Get the app: