Roasted Sweet Potato Peppered Pecan Spinach Salad

Roasted Sweet Potato Peppered Pecan Spinach Salad
If you haven’t been eating many sweet potatoes, this salad is a good reason to start. The creation of my dear friend Regina Charboneau it is rich in flavor. The sweet potatoes and spinach make it nutritious too.



Start by making the peppered pecans. Spray a large heavy roasting pan with cooking spray and set aside. Mix together black pepper, sugar & salt. In a separate bowl whisk the egg white until foamy, then add the Worcestershire Sauce. Drop in the pecans and stir to coat well. Pour coated pecans into a colander to drain off extra egg white mixture; return to the bowl and add the pepper mixture. Stir well to coat each pecan.

Spread pecans onto the prepared sheet pan. Roast in pre-heated 375 degree F oven for 5 minutes and stir pecans; roast an additional 5 minutes and stir again. Turn off heat and roast pecans an additional 5 to 10 minutes until pecans are lightly browned.

Remove the pecans from the oven and turn the heat up to 425 degrees F to get it ready for the sweet potatoes.

Toss the cubed sweet potatoes with olive oil and a generous pinch of salt and pepper and spread over a large baking sheet. Roast 25 minutes until tender and a little caramelized.

While the sweet potatoes are roasting make the salad dressing. In a blender, add peeled shallot—pulse to chop. Add mustard, vinegar, lemon juice, salt, and sugar. With blender on medium speed, slowly add oil to emulsify.

Combine the spinach, sweet potatoes, 1 cup pecans and cranberries. Toss with 1/4 cup of the vinaigrette and serve.


Recipe provided by Regina Charboneau

Time to prepare: 1 hour.

Serves 8.


  • pairick says:

    this sounds really good and I want to make it but I could not find Creole Mustard here. What can I use as a substitute? I have some Boar's Head Savory Remoulade (Cajun Style Mayonaise). Could I use some of this and add a little mustard of some type?

    January 20, 2014 03:52pm

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