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SIDE DISH | Roasted Sweet Potato Peppered Pecan Spinach Salad

OKL Winner RibbonRecipe by Cindy Meek, Verdigris Valley Electric Cooperative

Serves 4-6
SIDE DISH | Roasted Sweet Potato Peppered Pecan Spinach Salad


  • 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



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