This colorful salad is a fun, creative way to incorporate more veggies into your diet! The flexibility of this recipe lets you use ingredients you may have on hand, or you can buy produce from a local farmer’s market to support farmers nearby.
1. Preheat oven to 425 degrees F.
2. Toss sweet potatoes, 1 tbsp olive oil, ¼ tsp pepper, and ⅛ tsp salt together in a large bowl. Transfer onto a large, rimmed baking sheet and roast in the oven until tender, 15-18 minutes. Let cool for at least 10 minutes.
3. Meanwhile, to make the dressing, place the basil, the remaining ¼ cup olive oil, vinegar, shallot, mustard, and the remaining ¼ tsp pepper and ⅛ tsp salt in a mini food processor or blender. Process or blend until smooth. Transfer to a large bowl.
4. Add spinach, beans, cabbage, bell pepper, pecans, and the cooled sweet potatoes to the dressing. Toss to coat. Then, serve and enjoy!
Vegetables are flexible! They can be substituted for any in-season vegetable (corn, butternut squash, carrots, beets, or anything you have available)
You can replace or add any other greens (kale, collard greens); it doesn’t have to be all spinach
You can use any bean; it does not have to be cannellini beans
Yellow or red onions are a budget-friendly swap for shallots
Per Serving: Calories: 389, Saturated Fat: 3g, Sodium: 449mg, Total Sugars: 6g, Fiber: 13g, Protein: 11g
https://www.eatingwell.com/recipe/277639/spinach-salad-with-roasted-sweet-potatoes-white-beans-basil/