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Quick Roasted Sweet Potato Salad
When you have leftover roasted sweet potatoes sitting in the fridge, this vibrant salad is the smartest way to use them up. Tender potatoes pair naturally with fresh baby spinach, juicy grape tomatoes, and sharp red onions. Chopped pecans bring a satisfying bite to the mix. Just toss everything with your favorite dressing, and you've got a bright, flavorful lunch that doesn't require turning on the stove.
Ingredients
- 2 cups roasted sweet potatoes
- ½ cup chopped pecans
- 1 cup halved grape tomatoes
- 1 sliced red onion
- 3 cups fresh baby spinach
- ½ cup salad dressing
Instructions
- 1Place the roasted sweet potatoes, chopped pecans, halved grape tomatoes, sliced red onion, and baby spinach into a large mixing bowl.
- 2Pour your preferred salad dressing over the vegetables and toss gently until everything is evenly coated. Be careful not to mash the sweet potatoes while tossing.
Notes
- Dressing: A tangy vinaigrette or a creamy tahini dressing works exceptionally well with the sweetness of the potatoes.
- Make ahead: Slice the onions and halve the tomatoes up to a day in advance, but wait to add the dressing and pecans until just before eating so they don't get soggy.
- Swap: Substitute walnuts or pumpkin seeds if you don't have pecans on hand.