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Pioneer Woman Winter Salad

Pioneer Woman Winter Salad - recipe card
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This hearty winter salad brings together roasted sweet potatoes, crisp apples, toasted pecans, and dried cranberries over a bed of baby spinach, all tied together with a tangy maple-Dijon vinaigrette. It’s both warm and refreshing, perfect for cold months when you crave something nourishing and substantial.

Ingredients

Scale
  • 2 medium sweet potatoes, peeled and cut into 1/2-inch cubes (about 4 cups)
  • 2 tablespoons olive oil, divided
  • 1/2 teaspoon kosher salt, plus more for seasoning
  • 1/4 teaspoon black pepper, plus more for seasoning
  • 1/2 cup pecan halves
  • 1 large apple (such as Honeycrisp), cored and thinly sliced
  • 1/3 cup dried cranberries
  • 5 ounces baby spinach (about 5 cups)
  • 2 tablespoons maple syrup
  • 1 tablespoon apple cider vinegar
  • 2 teaspoons Dijon mustard
  • 1 shallot, minced (about 1/4 cup)
  • 1/4 cup olive oil (for dressing)

Instructions

  1. Preheat the oven to 425°F / 218°C. Line a baking sheet with parchment paper for easy cleanup.
  2. Toss the cubed sweet potatoes with 1 tablespoon of olive oil, 1/4 teaspoon salt, and a pinch of pepper. Spread in a single layer on the prepared baking sheet, ensuring they aren’t crowded so they caramelize rather than steam.
  3. Roast the sweet potatoes for 20-25 minutes, flipping halfway through, until they are fork-tender and the edges have started to brown and crisp. Remove from the oven and let them cool to just warm or room temperature while you prepare the other components.
  4. In a small dry skillet over medium heat, toast the pecan halves for 3-4 minutes, shaking the pan frequently, until they are fragrant and slightly darkened. Immediately transfer to a plate to stop the toasting and let cool.
  5. In a small bowl, whisk together the maple syrup, apple cider vinegar, Dijon mustard, minced shallot, remaining 1/4 teaspoon salt, and a fresh crack of black pepper. Slowly drizzle in the 1/4 cup of olive oil while whisking constantly to create a smooth, emulsified vinaigrette.
  6. In a large salad bowl, combine the baby spinach, cooled sweet potatoes, sliced apple, toasted pecans, and dried cranberries.
  7. Pour the vinaigrette over the salad and toss gently to coat everything evenly. Taste and adjust seasoning with a little more salt or pepper if desired.
  8. Serve immediately, or let it sit for 5 minutes to allow the spinach to slightly wilt from the warmth of the sweet potatoes—this is a wonderful contrast of textures.

Notes

This salad is best served fresh, but you can prep the components a day ahead: roast the sweet potatoes and toast the pecans, store separately in airtight containers in the fridge, and make the dressing (keep in a jar, refrigerated). When ready to serve, bring to room temperature, toss with the spinach, apples, cranberries, and dressing. Leftovers can be stored in a covered container in the fridge for up to 2 days, but the spinach may wilt and apples may brown—refresh with a little extra dressing and perhaps a handful of fresh spinach. The dressing keeps in the fridge for up to 5 days.

Nutrition

Keywords: winter salad, pioneer woman, roasted sweet potato salad, spinach apple salad, maple dijon vinaigrette, pecan cranberry salad, healthy side dish, holiday salad, gluten free salad, vegetarian salad, cold weather salad, autumnal salad

Find it online: https://inspiredbypioneerwoman.com/pioneer-woman-winter-salad-recipe/