Maple-Glazed Roasted Sweet Potato and Pecan Salad
A delicious autumn-inspired salad featuring roasted sweet potatoes glazed with maple syrup and toasted pecans, tossed with fresh spinach and a simple maple vinaigrette. Perfect as a flavorful and comforting side dish for lunch or dinner.
Ingredients
Check ingredients as you go.
- Salad Base
- Dressing
- Seasoning
Let’s make it
Salad Base
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
Salad Base
In a large bowl, toss the cubed sweet potatoes with 2 tablespoons (30 ml) of olive oil and 2 tablespoons (30 ml) of maple syrup until evenly coated.
Salad Base
Spread the sweet potatoes in a single layer on the prepared baking sheet and roast for 25-30 minutes, turning halfway through, until tender and caramelized on edges.
Salad Base
While the sweet potatoes roast, toast the pecans in a dry skillet over medium heat for 3-5 minutes, stirring frequently, until fragrant and lightly browned. Remove from heat and set aside.
Dressing
Prepare the dressing by whisking together the remaining 2 tablespoons (30 ml) maple syrup, 3 tablespoons (45 ml) olive oil, apple cider vinegar, and Dijon mustard in a small bowl. Season with salt and black pepper to taste.
Serving
In a large salad bowl, combine the baby spinach, roasted sweet potatoes, and toasted pecans. Drizzle the maple vinaigrette over the salad and gently toss to coat evenly.
Serving
Serve the salad immediately as a warm or room-temperature side dish.
Tips & notes
Use fresh, firm sweet potatoes for best roasting results. You can substitute pecans with walnuts if preferred. To add more texture, sprinkle dried cranberries or feta cheese just before serving.
Saving it for later
Store leftover salad separately from dressing in an airtight container in the refrigerator for up to 3 days. Keep dressing refrigerated separately to maintain freshness.
Reheating
Reheat roasted sweet potatoes gently in a microwave or oven before tossing again with fresh spinach and dressing. Avoid overheating to keep spinach fresh and crisp.
