Warm Caramelized Onion and Sweet Potato Salad
Delight your taste buds with this Warm Caramelized Onion and Sweet Potato Salad—a hearty, flavor-packed dish that’s perfect for cozy dinners or impressing guests. Roasted sweet potatoes, golden caramelized onions infused with balsamic vinegar, and toasted pecans create a satisfying medley of textures, while fresh baby spinach adds a vibrant touch. A drizzle of honey-Dijon dressing brings the flavors together, and optional crumbled feta adds a creamy, tangy twist. Quick to prepare in under an hour, this warm salad is as nutritious as it is delicious, making it a showstopper for cold-weather meals or holiday tables.
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Recipe Information
Ingredients
- 3 medium (about 1.5 lbs) sweet potatoes
- 4 tablespoons olive oil
- 2 large yellow onions
- 2 tablespoons balsamic vinegar
- 5 cups baby spinach
- 0.5 cups, crumbled feta cheese (optional)
- 0.5 cups, toasted pecans
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- 1 teaspoon (adjust to taste) salt
- 0.5 teaspoon (adjust to taste) black pepper
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Peel and dice the sweet potatoes into 1-inch cubes. Toss them with 2 tablespoons of olive oil, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper. Spread them evenly on the prepared baking sheet.
Roast the sweet potatoes in the oven for 25-30 minutes, turning halfway through, until golden and tender.
While the sweet potatoes are roasting, peel and thinly slice the onions. Heat 2 tablespoons of olive oil in a large skillet over medium heat.
Add the sliced onions to the skillet and cook, stirring occasionally, for 15-20 minutes, until they are golden brown and caramelized. In the last 2 minutes of cooking, stir in 2 tablespoons of balsamic vinegar and cook until the onions are glossy and coated.
In a small bowl, whisk together honey, Dijon mustard, 1 tablespoon of olive oil, 1 tablespoon of balsamic vinegar, and a pinch of salt and pepper to make the dressing.
Toast the pecans in a dry skillet over medium heat for 4-5 minutes, stirring frequently, until fragrant. Set aside to cool.
In a large serving bowl, combine the baby spinach, roasted sweet potatoes, caramelized onions, toasted pecans, and crumbled feta cheese (if using).
Drizzle the dressing over the salad and toss gently to combine.
Serve warm and enjoy!
Nutrition Facts
Calories |
758 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.6 g | 34% | |
| Saturated Fat | 5.5 g | 27% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 17 mg | 6% | |
| Sodium | 1040 mg | 45% | |
| Total Carbohydrate | 120.2 g | 44% | |
| Dietary Fiber | 18.4 g | 66% | |
| Total Sugars | 32.8 g | ||
| Protein | 13.7 g | 27% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 311 mg | 24% | |
| Iron | 5.5 mg | 30% | |
| Potassium | 189 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
