Harvest Spinach Salad with Roasted Sweet Potatoes
10min
20min
4
385
Chef's Note
For a time-saving tip, roast extra sweet potatoes when meal prepping and refrigerate them for up to 3 days. You can also use rotisserie chicken to make this salad even quicker to prepare. The dressing can be made ahead and stored in the refrigerator for up to a week.
Tags
Ingredients
2 medium sweet potatoes
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
8 cups fresh spinach
2 cups cooked chicken breast
1/3 cup dried cranberries
1/3 cup pecans
1/2 cup feta cheese
1/4 medium red onion
3 tablespoons balsamic vinegar
1 tablespoon honey
1 teaspoon Dijon mustard
Instructions
- 1
Preheat oven to 425°F (220°C).
- 2
Peel and dice 2 medium sweet potatoes into 3/4-inch cubes.
- 3
Toss sweet potatoes with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper on a baking sheet.
- 4
Roast sweet potatoes for 20 minutes, turning halfway through, until tender and caramelized. Allow to cool for 5 minutes.
- 5
While potatoes roast, thinly slice 1/4 medium red onion and toast 1/3 cup pecans in a dry skillet over medium heat for 3-4 minutes until fragrant.
- 6
In a small bowl, whisk together 3 tablespoons balsamic vinegar, 1 tablespoon honey, 1 teaspoon Dijon mustard, and 1 tablespoon olive oil to make the dressing.
- 7
In a large salad bowl, combine 8 cups fresh spinach, 2 cups cooked chicken breast, 1/3 cup dried cranberries, toasted pecans, and sliced red onion.
- 8
Add the cooled roasted sweet potatoes to the salad.
- 9
Crumble 1/2 cup feta cheese over the salad.
- 10
Drizzle with the balsamic dressing just before serving and toss gently to combine.
Nutrition Information (per serving)
385
26g
32g
18g
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