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. Source:, December 2019

Carolyn Casner


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 425 degrees F.

  • 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; 23.6 g total fat; 2.9 g saturated fat; 564 mg sodium. 498 mg potassium; 44.3 g carbohydrates; 14.7 g fiber; 7 g sugar; 11.8 g protein; 22749 IU vitamin a iu; 104 mg vitamin c; 48 mcg folate; 194 mg calcium; 6 mg iron; 146 mg magnesium;