Okay, I think I have had enough carbs for a while! Just kidding.
After sharing plenty of comforting, carbohydrate-rich recipes lately, today I wanted to bring something lighter, fresher, and still deeply satisfying to the table: a flavorful mixed salad with baby spinach, roasted sweet potatoes, pecans, goat cheese, and a maple balsamic vinaigrette. It is colorful, simple, and full of contrast.
And yes, there are still carbs in this salad thanks to the sweet potatoes, so don’t worry: I am definitely not giving them up.
You can serve this spinach sweet potato pecan salad as a side dish, but it also works beautifully as a complete meal. It has vitamins, fiber, carbohydrates, healthy fats, and protein, which makes it nourishing without feeling heavy.
The Mixed Salad That Might Become Your New Favorite
I was only half joking when I said I had eaten enough carbs lately. I have never cut carbohydrates out of my diet, and I never plan to, but the past few weeks have been filled with richer recipes: babka, cinnamon buns, focaccia, and other delicious baked goods.
Do not get me wrong, I believe those foods can absolutely be part of a balanced way of eating. For me, the key is moderation. Still, every now and then, I crave something fresh, crisp, and a little lighter.
Last week I suddenly wanted a mixed salad. Not just any salad, though. I wanted baby spinach, roasted sweet potatoes, crunchy pecans, creamy goat cheese, and a vinaigrette with a sweet and tangy flavor. So here we are, with this beautiful salad that tastes as good as it looks.
After waiting through the weekend, I finally bought the ingredients and made it. Sometimes, when you have a recipe idea in your head, you simply cannot wait to put it together.
This spinach, sweet potato, pecan, and goat cheese salad is not your average salad.
If you have followed my recipes for a while, you may already know that I love the sweet and savory combination. The roasted sweet potatoes add natural sweetness, the pecans bring crunch, the goat cheese gives creaminess and a slightly tangy note, and the maple balsamic vinaigrette ties everything together.
This salad is also a great option for meal prep. You can roast the sweet potatoes in advance, wash and dry the spinach, and keep the pecans ready to add. If you want the best texture, add the goat cheese and vinaigrette right before serving. This way the baby spinach stays fresh and crisp instead of becoming soggy.
Questions About Making the Perfect Salad
-
How do you build a balanced salad?
A satisfying salad usually includes all three main macronutrients: carbohydrates, fats, and protein. This makes it more filling and more enjoyable to eat.
Choose your base: start with leafy greens such as baby spinach, lettuce, arugula, or a mix of greens.
Add carbohydrates: roasted sweet potatoes, quinoa, pearl barley, or another grain can make the salad more substantial.
Include healthy fats: extra virgin olive oil, avocado, nuts, seeds, or a good dressing will add flavor and texture.
Finish with protein: eggs, mozzarella, tuna, goat cheese, feta, mackerel, beans, or crispy tofu are all good options depending on your taste.
-
How can I make my salad more filling?
Make sure you add enough protein, a good source of fat, and possibly another vegetable such as tomatoes, radicchio, carrots, or cucumber. A salad should never feel like an afterthought. With the right ingredients, it can be a complete and satisfying meal.
-
Can spinach be eaten raw?
Yes, spinach can be eaten raw, especially when you use baby spinach, which is made from the younger, more tender leaves of the spinach plant. Baby spinach has a delicate texture and a mild flavor, making it ideal for fresh salads like this one.
How to Make a Vinaigrette with an Extra Touch
-
How do you make a basic vinaigrette?
A basic vinaigrette is very simple. It is usually made by combining oil with an acidic ingredient such as vinegar or lemon juice. Many vinaigrettes use a ratio of oil to vinegar, then salt is added to balance the flavor.
This maple balsamic vinaigrette has something extra: a sweet note from maple syrup. The maple syrup works beautifully with the roasted sweet potatoes and the creamy goat cheese, while the balsamic vinegar adds acidity and depth. The result is a dressing that tastes bright, slightly sweet, and savory at the same time.
-
How should vinaigrette be stored?
This recipe makes more vinaigrette than you will probably need for one salad. Store the leftovers in a small glass bottle or jar. You can keep it in the refrigerator or at room temperature for a short time, as the vinegar helps keep it stable. Shake or stir well before using, because the ingredients may naturally separate.
WHAT I USED
For this salad, you will need good maple syrup, pecans, baby spinach, sweet potato, goat cheese or feta, extra virgin olive oil, balsamic vinegar, sesame seeds, and a pinch of salt. Choose ingredients you enjoy, because this simple recipe depends on the balance between freshness, sweetness, creaminess, and crunch.
IF YOU LIKE SWEET AND SAVORY RECIPES, YOU MAY ALSO LIKE:
-
- Grilled fennel with currant dressing
-
- Roasted Brussels sprouts
If you enjoy this recipe, please leave a 5-star rating. It would make me very happy!
SPINACH, SWEET POTATO AND PECAN SALAD WITH GOAT CHEESE
Ingredients
- 100 g baby spinach
- 1 large sweet potato – (about 450 g)
- about 25 g pecans
- 80 g goat cheese – or feta
- sesame seeds
For the vinaigrette:
- 30 g extra virgin olive oil
- 55 g maple syrup
- 20 g balsamic vinegar of Modena
- a pinch of salt
Instructions
-
Preheat the oven to 200°C.
-
Peel the sweet potato and cut it into bite-sized pieces.
-
Place the pieces in a bowl, season with a little oil and salt, then roast for 30 to 40 minutes, or until tender.
For the vinaigrette:
-
Combine the olive oil, maple syrup, balsamic vinegar, and salt. Whisk until emulsified.
For the salad:
-
Assemble the salad with washed and dried baby spinach, roasted sweet potatoes, goat cheese or feta, pecans, and sesame seeds. Dress with the maple balsamic vinaigrette. You will not need all of the dressing, so save the rest for another salad.