• 4servings
  • 25minutes

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsA, B2, E
MineralsNatrium, Manganese, Potassium, Iron, Magnesium, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 10 ounces baby spinach , washed and dried

  2. 1/4 cup olive oil

  3. 3/4 cup whole raw pecans

  4. 1 1/2 teaspoons kosher salt

  5. 1 teaspoon smoked paprika

  6. 1 medium sweet potato , peeled and cut into medium dice

  7. 1 medium shallot , minced

  8. 1/4 cup red wine vinegar

  9. 1 teaspoon packed light brown sugar

  10. 3/4 teaspoon Dijon mustard

Instructions Jump to Ingredients ↑

  1. Place spinach in a large bowl; set aside.

  2. Heat 1 tablespoon of the oil in a large frying pan over medium heat until shimmering. Add pecans, stir to coat in oil, and cook, stirring occasionally, until nuts are fragrant and golden brown, about 8 minutes. Remove from heat, add 1/2 teaspoon of the salt and 1/2 teaspoon of the smoked paprika, and stir to evenly coat the nuts. Add to the bowl with the reserved spinach.

  3. Return the pan to medium heat, add 1 tablespoon of the oil, and heat until shimmering. Add sweet potato, remaining 1 teaspoon salt, and remaining 1/2 teaspoon paprika and stir to coat the sweet potato. Cook, stirring occasionally, until sweet potato just gives way when pierced with a knife and is starting to brown at the edges, about 10 minutes. Add to the bowl with the nuts and spinach.

  4. Return the pan to medium heat, add remaining 2 tablespoons oil, and heat until shimmering. Add shallot and cook until just golden brown, about 1 minute. Remove from heat, add vinegar, brown sugar, and mustard and whisk to combine. Pour vinaigrette over spinach, nuts, and sweet potato and toss to coat. Serve immediately.

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