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.
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.
4 1/2 fat, 1 1/2 starch, 2 vegetable, 1 lean protein
Loved the flavours and textures in this salad. Very satisfying and filling for a main meal dish.