Sweet Potato & Pecan Spinach Salad | Kevin Wagonfoot

I’ll be honest—I’m not naturally a salad guy. But then I threw together sweet potatoes, pecans, and spinach one afternoon, and something clicked. Maybe it’s the way the roasted pecans add that satisfying crunch, or how the sweet potato brings just enough sweetness to make the whole thing feel less like an obligation. Either way, this became my go-to when I need to feel like I’ve got my nutrition sorted.

The best part? It comes straight from the 5-Ingredient Paleo Cookbook, which means I didn’t have to overthink it. Five ingredients, real food, and a salad that actually tastes like something I want to eat.

Why This Works for Paleo

For anyone eating Paleo, this salad hits all the right notes. You’ve got nutrient-dense greens, a quality fat source in those pecans, and sweet potato for your carbs—all whole foods, nothing processed. It’s the kind of meal that keeps you satisfied without weighing you down, and it fits perfectly into a Paleo framework without requiring any substitutions or creative workarounds.

Sweet Potato & Pecan Spinach Salad

This Sweet Potato & Pecan Spinach Salad combines the earthy sweetness of roasted sweet potatoes with crunchy pecans and vibrant spinach. A delightful blend of textures and flavors makes it perfect as

Prep: 15 min Cook: 25 min Total: 40 min Serves: 2

Ingredients

• 2 medium sweet potatoes, diced
• 4 cups fresh spinach, packed
• 1 cup pecans, chopped
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar

Instructions

1. Preheat your oven to 400°F (200°C). This is important for evenly roasting the sweet potatoes, which will enhance their natural sweetness.
2. In a bowl, toss the diced sweet potatoes with 1 tablespoon of olive oil, salt, and pepper. Spread them evenly on a baking sheet and roast for 20-25 minutes until they are tender and lightly browned.
3. While the sweet potatoes are roasting, wash the spinach thoroughly and place it in a large salad bowl. The freshness of spinach is key as it provides a crisp base for your salad.
4. In a small skillet over medium heat, toast the chopped pecans for 3-5 minutes until they are fragrant and slightly golden. This step boosts their flavor, making them rich and nutty.
5. Once the sweet potatoes are done, let them cool for a few minutes before adding them to the bowl with the spinach. Drizzle with balsamic vinegar and the remaining olive oil, and toss gently to combine.

Nutrition per serving

250 cal 32gg net carbs 12gg fat 6gg protein

All recipes serve 2. All nutritional info is per serving.

Tips & Variations

• Roast your sweet potato cubes at 400°F for about 20 minutes until they're caramelized on the edges—this is where the real flavor happens.
• Toast your pecans lightly in a dry skillet for a minute or two before adding them to the salad; it wakes up their natural oils and makes them taste even better.
• Make the salad components ahead of time and toss everything together just before eating to keep the spinach from getting soggy.