Introduction

This Warm Sweet Potato and Spinach Salad with Sage Butter and Pecans is a hearty, comforting, and flavorful dish perfect for cooler weather. The sweetness of roasted sweet potatoes pairs beautifully with the earthiness of spinach, while toasted pecans add a satisfying crunch. Fresh sage, sautéed in butter, imparts a warm, aromatic essence, making this salad a must-try for a cozy dinner or festive gathering. It’s an excellent way to incorporate seasonal produce into your meals, providing a nutritious, delicious, and visually appealing salad.

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 4 cups fresh spinach, washed and dried
• 1/2 cup pecans, roughly chopped
• 4 tbsp unsalted butter
• 8-10 fresh sage leaves, chopped
• 2 tbsp olive oil
• 1 tbsp maple syrup
• 1 tbsp apple cider vinegar
• Salt and pepper, to taste
• 1/4 cup crumbled feta cheese (optional)
• 1/4 small red onion, thinly sliced (optional)

Preparation:

Step 1: Roast the Sweet Potatoes

1. Preheat your oven to 400°F (200°C).
2. Toss the cubed sweet potatoes with olive oil, salt, and pepper.
3. Spread the sweet potatoes on a baking sheet in a single layer.
4. Roast for 25-30 minutes, or until they are tender and lightly browned, flipping halfway through for even cooking.

Step 2: Toast the Pecans

1. While the sweet potatoes are roasting, heat a dry skillet over medium heat.
2. Add the chopped pecans and toast for 3-4 minutes, stirring frequently to prevent burning.
3. Once the pecans are fragrant and lightly browned, remove them from the pan and set aside.

Step 3: Prepare the Sage Butter

1. In the same skillet, melt the butter over medium heat.
2. Add the chopped sage leaves and cook until the butter starts to brown and the sage becomes crispy, about 2-3 minutes.
3. Stir in the maple syrup and apple cider vinegar, and mix well. Remove from heat.

Step 4: Assemble the Salad

1. In a large bowl, add the fresh spinach and roasted sweet potatoes.
2. Pour the warm sage butter dressing over the salad and gently toss to combine.
3. Add the toasted pecans and sliced red onion, if using.

Step 5: Serve

1. Transfer the salad to a serving platter.
2. Sprinkle crumbled feta cheese on top (optional) for a creamy, tangy finish.
3. Serve warm and enjoy!

Cooking Notes:

• For a vegan version, substitute butter with vegan butter or olive oil and skip the feta cheese.
• If you prefer extra crunch, add thinly sliced apples or pomegranate seeds for a touch of sweetness.
• The sage butter dressing can be made in advance and reheated gently before tossing with the salad.

Serving Suggestions:

• This salad pairs beautifully with roasted chicken, grilled salmon, or as a standalone main dish for a light vegetarian dinner.
• Serve with crusty bread or alongside a warm soup for a complete, cozy meal.

Tips:

• When roasting the sweet potatoes, make sure to spread them out in a single layer to ensure even cooking and caramelization.
• Toasting the pecans enhances their nutty flavor; be sure to watch them closely as they can burn quickly.
• Fresh sage leaves have a more intense flavor than dried ones, so use them if possible for the best taste.

Prep Time:

20 minutes

Cooking Time:

30 minutes

Total Time:

50 minutes

Nutritional Information (Per Serving):

• Calories: 320
• Protein: 4g
• Fat: 24g
• Carbohydrates: 23g
• Fiber: 6g
• Sodium: 160mg
• Sugar: 7g

Conclusion

This Warm Sweet Potato and Spinach Salad with Sage Butter and Pecans is a delicious, nutritious, and satisfying option for anyone looking to enjoy the seasonal flavors of fall and winter. The combination of sweet, savory, and nutty elements creates a well-balanced dish that’s perfect for a cozy family meal or as a holiday side. Easy to prepare and full of vibrant flavors, it’s sure to become a favorite in your recipe collection.

Warm Sweet Potato and Spinach Salad with Sage Butter and Pecans

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• Author: Imili Johnson
• Total Time: 50 minutes

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Ingredients

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• 2 medium sweet potatoes, peeled and cubed
• 4 cups fresh spinach, washed and dried
• 1/2 cup pecans, roughly chopped
• 4 tbsp unsalted butter
• 8–10 fresh sage leaves, chopped
• 2 tbsp olive oil
• 1 tbsp maple syrup
• 1 tbsp apple cider vinegar
• Salt and pepper, to taste
• 1/4 cup crumbled feta cheese (optional)
• 1/4 small red onion, thinly sliced (optional)

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Instructions

Step 1: Roast the Sweet Potatoes

1. Preheat your oven to 400°F (200°C).
2. Toss the cubed sweet potatoes with olive oil, salt, and pepper.
3. Spread the sweet potatoes on a baking sheet in a single layer.
4. Roast for 25-30 minutes, or until they are tender and lightly browned, flipping halfway through for even cooking.

Step 2: Toast the Pecans

1. While the sweet potatoes are roasting, heat a dry skillet over medium heat.
2. Add the chopped pecans and toast for 3-4 minutes, stirring frequently to prevent burning.
3. Once the pecans are fragrant and lightly browned, remove them from the pan and set aside.

Step 3: Prepare the Sage Butter

1. In the same skillet, melt the butter over medium heat.
2. Add the chopped sage leaves and cook until the butter starts to brown and the sage becomes crispy, about 2-3 minutes.
3. Stir in the maple syrup and apple cider vinegar, and mix well. Remove from heat.

Step 4: Assemble the Salad

1. In a large bowl, add the fresh spinach and roasted sweet potatoes.
2. Pour the warm sage butter dressing over the salad and gently toss to combine.
3. Add the toasted pecans and sliced red onion, if using.

Step 5: Serve

1. Transfer the salad to a serving platter.
2. Sprinkle crumbled feta cheese on top (optional) for a creamy, tangy finish.
3. Serve warm and enjoy!

• Prep Time: 20 minutes
• Cook Time: 30 minutes

Nutrition

• Calories: 320
• Sodium: 160mg
• Protein: 4g