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.

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