Warm Spinach Salad with Smoky Pecans and Sweet Potato Recipe

Warm Spinach Salad with Smoky Pecans and Sweet Potato
Difficulty: Easy | Total Time: | Active Time: | Makes: 4 to 6 servings

In this recipe, a riff on a classic warm spinach salad, we swap hearty sweet potatoes for the bacon. Smoked paprika coats warm toasted pecans to add crunch to this colorful, satisfying salad.

INGREDIENTS
  • 10 ounces baby spinach, washed and dried
  • 1/4 cup olive oil
  • 3/4 cup whole raw pecans
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon smoked paprika
  • 1 medium sweet potato, peeled and cut into medium dice
  • 1 medium shallot, minced
  • 1/4 cup red wine vinegar
  • 1 teaspoon packed light brown sugar
  • 3/4 teaspoon Dijon mustard
INSTRUCTIONS
  1. Place spinach in a large bowl; set aside.
  2. Heat 1 tablespoon of the oil in a large frying pan over medium heat until shimmering. Add pecans, stir to coat in oil, and cook, stirring occasionally, until nuts are fragrant and golden brown, about 8 minutes. Remove from heat, add 1/2 teaspoon of the salt and 1/2 teaspoon of the smoked paprika, and stir to evenly coat the nuts. Add to the bowl with the reserved spinach.
  3. Return the pan to medium heat, add 1 tablespoon of the oil, and heat until shimmering. Add sweet potato, remaining 1 teaspoon salt, and remaining 1/2 teaspoon paprika and stir to coat the sweet potato. Cook, stirring occasionally, until sweet potato just gives way when pierced with a knife and is starting to brown at the edges, about 10 minutes. Add to the bowl with the nuts and spinach.
  4. Return the pan to medium heat, add remaining 2 tablespoons oil, and heat until shimmering. Add shallot and cook until just golden brown, about 1 minute. Remove from heat, add vinegar, brown sugar, and mustard and whisk to combine. Pour vinaigrette over spinach, nuts, and sweet potato and toss to coat. Serve immediately.