Makes 8 servings
3 sweet potatoes (about 1 1/2 pounds) scrubbed and cut into 1-inch chunks
1 red onion, peeled and cut into 1-inch chunks
1 tablespoon olive oil
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
4 ounces fresh spinach leaves (about 4 cups)
1/2 cup chopped pecans, toasted
Dressing:
1 tablespoon balsamic vinegar
1 tablespoon pure maple syrup
1 tablespoon whole-grain mustard
3 tablespoons extra-virgin olive oil
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Preheat oven to 400°F. Place sweet potato and onion chunks on a large, rimmed baking sheet. Drizzle with 1 tablespoon olive oil and season with salt and pepper. Bake for 25 minutes until golden and tender. Meanwhile, for the dressing, combine the vinegar, maple syrup, and mustard. Whisk in 3 tablespoons olive oil until the dressing is thick. Layer the spinach and warm or room temperature sweet potatoes in a large shallow bowl. Drizzle with the dressing and scatter the pecans over top.