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Recipe: Cranberry Pecan Sweet Potato Salad

Looking for new ideas for Thanksgiving dinner? Try this amazing (and nutritious!) creation made with roasted sweet potatoes, spinach, cranberries, pecans, and a homemade balsamic vinaigrette. Our Cranberry Crunch roasted and flavored pecans would be perfect in this dish, but you can also start with fresh Royalty Pecan halves and toast them yourself. This recipe was sent to us by Kimberley in North Carolina.

Ingredients

1-2 large sweet potatoes, cubed (about 1 ½ lbs.)
2 tablespoons olive oil plus 1/3 cup olive oil, divided
sea salt and freshly ground pepper
1 tablespoon honey
2 tablespoons balsamic vinegar
1 tablespoon Dijon mustard
4 oz. fresh baby spinach
1 ½ cups Cranberry Crunch Royalty Pecans*
½ cup crumbled feta or blue cheese

Directions

Preheat oven to 425°F. Lightly oil a baking dish.

Place potatoes on the prepared dish and drizzle on 2 tablespoons olive oil. Season with salt and pepper. Toss to coat potatoes well and arrange them in one layer. Roast potatoes until golden brown (about 30 minutes) and set aside.

Create a homemade vinaigrette by combining honey, balsamic vinegar, mustard, and some salt and pepper in a small mixing bowl. Whisk well to combine. Add 1/3 cup olive oil and whisk again to emulsify.

Place the spinach in a large mixing bowl and add half of the vinaigrette. Toss to coat. Place spinach on serving plates. Top with roasted potatoes, cranberries, pecans and cheese. Drizzle with the rest of the vinaigrette.

*To make your own toasted pecans:

Heat a small skillet over medium high heat. When the skillet is hot, add shelled Royalty Pecans and toss continuously until just barely golden. Remove from heat and pan immediately.

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