When baking sweet potatoes, throw in some extras to have leftover for this salad. Your palate will savor the flavor combination from this dish.
Recipe type: Salad
Serves: 6 servings
Ingredients
2 cups cooked sweet potatoes, diced
1 green apple, diced
½ Vidalia onion, diced
2 tablespoons coconut oil
⅓ teaspoon salt
¼ teaspoon cinnamon
Dash of nutmeg
⅔ cup raw pecans, chopped
1 bag of fresh prewashed spinach
Instructions
Place spinach in a large salad bowl. In a skillet, sauté the onion and apple in the oil for several minutes before adding the seasonings, pecans, and sweet potatoes. Cook for 1 to 2 minutes before pouring cooked ingredients over the spinach.
Recipe by at https://susanuneal.com/summer-salad-recipes/