9 Thanksgiving Salads Your Guests Will Actually Eat

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Tender roasted sweet potatoes bring a warm, comforting flavor to this nutritious salad. The spinach base is light and fresh, while red onions and a honey mustard dressing give it just the right amount of tang. A handful of pecans provides a perfect crunch in every bite.

Ingredients (for 6 servings):

For the salad:

• 2 medium sweet potatoes, peeled and cubed
• 1 tbsp olive oil
• Salt and pepper, to taste
• 5 cups baby spinach
• ¼ red onion, thinly sliced
• ½ cup chopped pecans, toasted

For the dressing:

• 1 tbsp Dijon mustard
• 1 tbsp honey
• 2 tbsp apple cider vinegar
• 3 tbsp olive oil

Instructions:

1. Preheat oven to 400°F. Toss sweet potato cubes with olive oil, salt, and pepper. Roast for 25–30 min until tender and golden.
2. In a large bowl, mix spinach, red onion, and pecans.
3. Add the roasted sweet potatoes once slightly cooled.
4. Whisk together the dressing ingredients and toss with the salad just before serving.