Roasted sweet potatoes are paired with spinach, cabbage and white beans and tossed together with a bright basil dressing in this healthy main dish salad.

Carolyn Casner
Source: EatingWell.com, December 2019

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Ingredients

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Directions

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  • Preheat oven to 425 degrees F.

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  • Toss sweet potatoes, 1 tablespoon oil, 1/4 teaspoon pepper and 1/8 teaspoon salt together in a large bowl. Transfer to a large rimmed baking sheet and roast, stirring once, until tender, 15 to 18 minutes. Let cool for at least 10 minutes.

  • Meanwhile, place basil, the remaining 1/4 cup oil, vinegar, shallot, mustard and the remaining 1/4 teaspoon pepper and 1/8 teaspoon salt in a mini food processor. Process until mostly smooth. Transfer to the large bowl. Add spinach, beans, cabbage, bell pepper, pecans and the cooled sweet potatoes. Toss to coat.

Nutrition Facts

415 calories; protein 11.8g 24% DV; carbohydrates 44.3g 14% DV; dietary fiber 14.7g 59% DV; sugars 6.7g; fat 23.6g 36% DV; saturated fat 2.9g 15% DV; vitamin a iu 22749.1IU 455% DV; vitamin c 103.7mg 173% DV; folate 48mcg 12% DV; calcium 194.4mg 19% DV; iron 5.9mg 33% DV; magnesium 145.9mg 52% DV; potassium 498.1mg 14% DV; sodium 564.5mg 23% DV; thiamin 0.2mg 17% DV.