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Spinach Salad with Roasted Sweet Potatoes, White Beans & Basil
  • 1 sweet potato (12 ounces), peeled and diced (1/2-inch)
  • 5 tablespoons extra-virgin olive oil, divided
  • ½ teaspoon ground pepper, divided
  • ¼ teaspoon salt, divided
  • ½ cup packed fresh basil leaves
  • 3 tablespoons cider vinegar
  • 1 tablespoon finely chopped shallot
  • 2 teaspoons whole-grain mustard
  • 10 cups baby spinach
  • 1 (15 ounce) can low-sodium cannellini beans, rinsed
  • 2 cups shredded cabbage
  • 1 cup chopped red bell pepper
  • ⅓ cup chopped pecans, toasted
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