Chowhound’s Spinach Salad with Pecans and Sweet Potato

We’re always looking for new recipes to try! My trainer, Beth, told us about this easy recipe by Christine Gallary on Chowhound and after we gave it a shot for dinner one night, we knew we would want to share it with you all!

It is a great use of sweet potato in low carb salad. We gave it our own twist by adding some pork tenderloin slices for added protein.

4-6 servings; Takes under 30 minutes

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
  • Pork Tenderloin Slices

Steps:

  1. Wash spinach and set it aside in a large bowl.
  2. Heat one tablespoon of the oil in a large frying pan over medium heat until shimmering. Add pecans, stir 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 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.
  5. Add a few slices of pork tenderloin for protein. Serve immediately and enjoy!

View all of the details and the full recipe at Chowhound.com.

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