Okay, I joked when I said “I’m done with carbs!” — I’m not. I’ve shared plenty of carb-forward recipes recently, so today I wanted to bring something lighter to the table: a delightful mixed salad with spinach, sweet potatoes, pecans, goat cheese, and a flavorful maple vinaigrette. It’s the perfect balance of textures and flavors, and yes, the sweet potatoes mean there are still carbs involved — I’m not giving them up!
This dish works equally well as a side or a main: it provides vitamins, fiber, carbohydrates, healthy fats, and some protein. What more could you ask for?
The mixed salad that will become your favorite
I wasn’t entirely serious when I said I’d had enough carbs. I would never cut them out of my diet, but lately my feed has been full of richer baked treats — babka, cinnamon buns, focaccia — and I felt like switching to something fresher for a bit. Sometimes you simply crave lighter food: leafy greens, roasted sweet potato, crunchy pecans, creamy goat cheese, and a tangy-sweet dressing.
I got the idea last week and finally bought the ingredients after the weekend. I made the salad before lunch and packed it in an airtight container so my boyfriend could take it to work. He said it was still delicious hours later, and I loved it fresh. It’s a great option for meal prep at the start of the week — just keep the goat cheese and dressing separate until serving so the spinach stays crisp.
Questions about building the perfect salad
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How do you compose the perfect salad?
My short answer: aim to include all three macronutrients — fats, carbohydrates, and proteins — for a satisfying, balanced salad.
Choose a base: leafy greens such as baby spinach, lettuce, or arugula.
Add carbohydrates: roasted sweet potatoes, quinoa, or barley are great choices.
Include healthy fats: extra virgin olive oil, avocado slices, nuts, and seeds add flavor and satiety.
Finish with protein: eggs, mozzarella, tuna, goat cheese, feta, mackerel, beans, or crispy tofu.
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How can I make my salad more filling?
Increase the amount of protein, add more healthy fats, and consider mixing in other vegetables like tomatoes, radicchio, carrots, or cucumber.
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Can spinach be eaten raw?
Yes — and that’s the idea here. Use baby spinach (the younger, tender leaves) for the best texture and flavor.
How to make a vinaigrette — with a little extra something
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What’s a basic vinaigrette?
A vinaigrette is simply a mix of oil and an acidic component like vinegar or lemon juice. A common ratio is three parts oil to one part acid. For this salad I add maple syrup to bring a subtle sweet note that complements the roasted sweet potato and pecans. I also use a generous splash of balsamic for depth.
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How should I store vinaigrette?
I usually make about 100 g of vinaigrette, so you’ll have leftovers. Store it in a small glass bottle or jar. Kept in the fridge, it will stay fine for several days; the vinegar helps preserve it.
RECIPE: SPINACH, SWEET POTATO, AND PECAN SALAD WITH GOAT CHEESE
A delicious sweet-and-salty mixed salad: baby spinach, roasted sweet potato, pecans, goat cheese, and a flavorful maple vinaigrette.
Prep time: 5 minutes • Cook time: 40 minutes • Total time: 45 minutes
Ingredients
- 100 g baby spinach
- 1 large sweet potato (red-fleshed), about 450 g
- About 25 g pecans
- 80 g goat cheese (or feta)
- Sesame seeds (to taste)
For the vinaigrette
- 30 g extra virgin olive oil
- 55 g maple syrup
- 20 g balsamic vinegar
- A pinch of salt
Instructions
- Preheat the oven to 200°C (about 400°F).
- Peel the sweet potato and cut it into bite-sized cubes.
- Place the cubes in a bowl, toss with a little olive oil and salt, then roast for 30–40 minutes or until tender and slightly caramelized.
- While the sweet potato roasts, prepare the vinaigrette by whisking together the olive oil, maple syrup, balsamic vinegar, and a pinch of salt until emulsified.
- Assemble the salad by combining the baby spinach (washed and dried), roasted sweet potato, crumbled goat cheese (or feta), pecans, and sesame seeds.
- Dress the salad with the vinaigrette just before serving — you won’t need to use it all, and keeping some aside helps the greens stay crisp for longer.
If you like the sweet-and-salty combo, you might also enjoy:
Grilled fennel with currant dressing
Roasted Brussels sprouts with dressing
If you try this recipe, I’d be thrilled if you left a five-star rating — it truly makes my day!