Spinach Salad with Sweet Potatoes, Pecans, and Dried Cranberries
Ingredients:
3 large sweet potatoes, peeled and cut into ½ inch cubes
4 Tablespoons vegetable oil
2 teaspoons salt
½ teaspoon pepper
½ teaspoon powdered ginger
1 pound prewashed baby spinach
1 1/3 cup sweetened dried cranberries
5 ounces goat-cheese crumbles
2 cups coarsely chopped pecans
Maple-Mustard Vinaigrette
1 Tablespoon maple syrup
2 Tablespoons red wine vinegar
2 teaspoons Dijon Mustard
Salt and pepper to taste
½ cup vegetable oil
Up to 3 days ahead:
To prepare vinaigrette, mix maple syrup, vinegar, mustard, salt and pepper in a
bowl. When salt is dissolved, stir in oil; do not over mix. Refrigerate.
1 day ahead:
Peel and cube sweet potatoes. Toss potato cubes with oil, salt, pepper, and
ginger. Divide potatoes between two foil-lined 9x13in roasting pans. (Do not
crowd, or potatoes won’t roast properly.) Roast at 450 for 15 minutes, stir, then
roast an additional 10 to 15 minutes, until they begin to turn golden. Leave in
pans and let cool to room temperature. Refrigerate overnight in sealed plastic
container. Coarsely chop pecans and toast in skillet over medium heat until
lightly browned, about 7 minutes. Cool and set aside at room temperature until
you’ re ready to assemble the salad.
On the day of the event:
Thirty minutes before serving, reheat sweet potato cubes in a 350 oven for about
15 minutes (or microwave, oven is better, even room temp is fine). Cool slightly. For an attractive presentation, put spinach in a large
salad bowl. Remove cooled sweet potato cubes from pans and layer on top of
spinach. Pour dried cranberries over potatoes, then pecans. Sprinkle with goat
cheese. Serve dressing next to salad (this allows for leftovers without being soggy!). Can also serve up individually.
Notes: I got this from my sister Ashley. I love the flavors and the leftovers. I also 1/2 this for smaller groups and just use rough estimates of amounts.
Ingredients:
3 large sweet potatoes, peeled and cut into ½ inch cubes
4 Tablespoons vegetable oil
2 teaspoons salt
½ teaspoon pepper
½ teaspoon powdered ginger
1 pound prewashed baby spinach
1 1/3 cup sweetened dried cranberries
5 ounces goat-cheese crumbles
2 cups coarsely chopped pecans
Maple-Mustard Vinaigrette
1 Tablespoon maple syrup
2 Tablespoons red wine vinegar
2 teaspoons Dijon Mustard
Salt and pepper to taste
½ cup vegetable oil
Up to 3 days ahead:
To prepare vinaigrette, mix maple syrup, vinegar, mustard, salt and pepper in a
bowl. When salt is dissolved, stir in oil; do not over mix. Refrigerate.
1 day ahead:
Peel and cube sweet potatoes. Toss potato cubes with oil, salt, pepper, and
ginger. Divide potatoes between two foil-lined 9x13in roasting pans. (Do not
crowd, or potatoes won’t roast properly.) Roast at 450 for 15 minutes, stir, then
roast an additional 10 to 15 minutes, until they begin to turn golden. Leave in
pans and let cool to room temperature. Refrigerate overnight in sealed plastic
container. Coarsely chop pecans and toast in skillet over medium heat until
lightly browned, about 7 minutes. Cool and set aside at room temperature until
you’ re ready to assemble the salad.
On the day of the event:
Thirty minutes before serving, reheat sweet potato cubes in a 350 oven for about
15 minutes (or microwave, oven is better, even room temp is fine). Cool slightly. For an attractive presentation, put spinach in a large
salad bowl. Remove cooled sweet potato cubes from pans and layer on top of
spinach. Pour dried cranberries over potatoes, then pecans. Sprinkle with goat
cheese. Serve dressing next to salad (this allows for leftovers without being soggy!). Can also serve up individually.
Notes: I got this from my sister Ashley. I love the flavors and the leftovers. I also 1/2 this for smaller groups and just use rough estimates of amounts.
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