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.

Nutriscore Rating: 79/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

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

Directions

Step 1

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

Step 2

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.

Step 3

Roast the sweet potatoes in the oven for 25-30 minutes, turning halfway through, until golden and tender.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

Toast the pecans in a dry skillet over medium heat for 4-5 minutes, stirring frequently, until fragrant. Set aside to cool.

Step 8

In a large serving bowl, combine the baby spinach, roasted sweet potatoes, caramelized onions, toasted pecans, and crumbled feta cheese (if using).

Step 9

Drizzle the dressing over the salad and toss gently to combine.

Step 10

Serve warm and enjoy!

Nutrition Facts

Serving size	(2782.0g)

Amount per serving	% Daily Value*
Calories	3180.5

Total Fat 119.0g	0%
Saturated Fat 29.8g	0%
Polyunsaturated Fat 16.1g
Cholesterol 106.8mg	0%
Sodium 5084.4mg	0%
Total Carbohydrate 483.1g	0%
Dietary Fiber 75.1g	0%
Total Sugars 131.0g
Protein 59.6g	0%

Vitamin D 0IU	0%
Calcium 1470.0mg	0%
Iron 22.4mg	0%
Potassium 823.3mg	0%

*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.

Source of Calories

Fat: 33.0%

Protein: 7.4%

Carbs: 59.6%