Spinach Salad with Roasted Sweet Potatoes, White Beans & Basil

eatingwell.com

Doodlemom

1 sweet potato (12 ounces), peeled and diced (½-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

Directions at eatingwell.com

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