Thanksgiving is by far my favorite holiday. I love the family time, the weather and especially the food. This spinach salad with sweet potato is loaded with savory apple maple chicken sausage, fresh spinach, golden brown sweet potatoes and dressed with a dijon honey dressing. Any salad that has as many toppings as greens are the perfect salad recipes in my eyes!
This delicious Spinach Salad with Sweet potato is full of hearty fall flavors that all come together to make the perfect salad combination. It’s perfect for a weeknight dinner or holiday gathering, just like my 15-minute chicken harvest salad.
If you’re as obsessed with potatoes as I am, make sure to add these 20 easy potato recipes to your weekly menu!! The gluten free hashbrown casserole is one of my favorites!
WHY YOU’LL LOVE THIS RECIPE
- This spinach salad with sweet potato is so easy to make! It’s full of fall flavors!
- It’s easy to make! Just roast some sweet potato and chicken sausage, make the dijon dressing, and throw it all together.,
- It’s perfect for a hearty meal or for a side dish. This salad works well as a main dish or pair it with your favorite fall entree as a side dish.
- You can also use any store bought dressing on this salad as well to save time instead of making it! I love making my own dressing but sometimes I don’t have enough time and thats OKAY! Store bought dressings are great too.
- This Spinach Salad with Sweet potato makes it a great meal prep option, or you can easily make it in under 30 minutes on a busy weeknight. This saves me so much time when I get home from work and don’t have an hour to cook a full dinner.
INGREDIENTS & SUBSTITUTIONS
Chickpeas: If you do not have chickpeas, I use lentils, kidney beans, or black beans in this spinach salad with sweet potato.
Spinach: You can use any other leafy greens, such as kale, collard greens, or arugula. They all work great here, spinach is just my favorite!
Sweet potatoes: I love sweet potatoes but you can also use carrots, beets, or parsnips, butternut squash or pumpkin for a similar flavor in this spinach salad with sweet potato.
Apple Maple Chicken Sausage: Apple maple chicken sausage has a sweet and savory flavor that I just love. If you do not eat meat, you can substitute tofu or tempeh for a vegan option. You can also substitute a different type of sausage, such as another flavor chicken sausage, turkey sausage or chorizo.
DIRECTIONS
STEP 1
Preheat the oven to 400 degrees F (200 degrees C).
STEP 2
In a large bowl, combine the chickpeas, olive oil, garlic powder, salt, and pepper. Toss to coat.
Spread the chickpeas on a baking sheet and bake for 20-25 minutes, or until golden brown and crispy.
STEP 3
In a separate bowl, combine the sweet potato cubes, olive oil, salt, and pepper. Toss to coat.
Spread the sweet potato cubes on a baking sheet and bake for 15-20 minutes, or until tender and lightly browned.
STEP 4
Air fry the chicken sausage according to the package directions.
STEP 5
To make the dressing, whisk together the olive oil, lemon juice, Dijon mustard, honey, salt, and pepper.
STEP 6
To assemble the salad, combine the spinach, chicken sausage, sweet potato, and chickpeas in a large bowl. Drizzle with the dressing and toss to coat.
Serve the Spinach Salad with Sweet potato immediately or chill for later.
EXPERT TIPS & TRICKS
- For a vegan spinach salad with sweet potato, omit the chicken sausage.
- You can also add other vegetables to the salad, such as chopped tomatoes, cucumbers, or carrots.
- If you don’t have an air fryer, you can roast the chicken sausage and sweet potato in the oven at 400 degrees F (200 degrees C) for 20-25 minutes, or until cooked through.
- If you don’t have an air fryer, you can roast the chicken sausage in the oven at 400 degrees F (200 degrees C) for 20-25 minutes, or until cooked through.
HOW TO SERVE & STORE
Serving: I serve this Spinach Salad with Sweet potato immediately after it is made. It can be served as a main course or even as a side dish. If you are not serving right away, I like to just keep the dressing on the side until I am ready to serve so it doesn’t get soggy.
Storing: This Spinach Salad with Sweet potato can be stored in the fridge for up to 3 days. To store the salad, I keep it in an airtight container. I keep the dressing on the side until I am ready to eat.
Meal Prep: To meal prep the Spinach Salad with Sweet potato, I make the salad and divide it into individual airtight containers. The salad can be stored in the fridge for up to 3 days with the dressing stored on the side.
YOU MAY ALSO LIKE
Spinach Salad with Sweet potato (gluten free, vegan option)
Ingredients
- 1 14 oz pack of baby spinach
- 1 apple maple chicken sausage sliced into 1-inch pieces
- 1 sweet potato peeled and cut into 1-inch cubes
- 1 15 ounces can of chickpeas drained and rinsed
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the dressing
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 1 tablespoon Dijon mustard
- 1 teaspoon honey
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat the oven to 400 degrees F (200 degrees C).
- In a large bowl, combine the chickpeas, olive oil, garlic powder, salt, and pepper. Toss to coat.
- Spread the chickpeas on a baking sheet and bake for 20-25 minutes, or until golden brown and crispy.
- In a separate bowl, combine the sweet potato cubes, olive oil, salt, and pepper. Toss to coat.
- Spread the sweet potato cubes on a baking sheet and bake for 15-20 minutes, or until tender and lightly browned.
- Air fry the chicken sausage according to the package directions.
- To make the dressing, whisk together the olive oil, lemon juice, Dijon mustard, honey, salt, and pepper.
- To assemble the salad, combine the spinach, chicken sausage, sweet potato, and chickpeas in a large bowl. Drizzle with the dressing and toss to coat.
- Serve immediately or chill for later.
Leave a Reply