Warm Spinach Salad with Smoky Pecans and Sweet Potato Recipe

• 10 ounces baby spinach, washed and dried
• 1/4 cup olive oil
• 3/4 cup whole raw pecans
• 1 1/2 teaspoons kosher salt
• 1 teaspoon smoked paprika
• 1 medium sweet potato, peeled and cut into medium dice
• 1 medium shallot, minced
• 1/4 cup red wine vinegar
• 1 teaspoon packed light brown sugar
• 3/4 teaspoon Dijon mustard

1. Place spinach in a large bowl; set aside.
2. Heat 1 tablespoon of the oil in a large frying pan over medium heat until shimmering.
3. Add pecans, stir to coat in oil, and cook, stirring occasionally, until nuts are fragrant and golden brown, about 8 minutes.
4. Remove from heat, add 1/2 teaspoon of the salt and 1/2 teaspoon of the smoked paprika, and stir to evenly coat the nuts.
5. Add to the bowl with the reserved spinach.
6. Return the pan to medium heat, add 1 tablespoon of the oil, and heat until shimmering.
7. Add sweet potato, remaining 1 teaspoon salt, and remaining 1/2 teaspoon paprika and stir to coat the sweet potato.
8. Cook, stirring occasionally, until sweet potato just gives way when pierced with a knife and is starting to brown at the edges, about 10 minutes.
9. Add to the bowl with the nuts and spinach.
10. Return the pan to medium heat, add remaining 2 tablespoons oil, and heat until shimmering.
11. Add shallot and cook until just golden brown, about 1 minute.
12. Remove from heat, add vinegar, brown sugar, and mustard and whisk to combine.
13. Pour vinaigrette over spinach, nuts, and sweet potato and toss to coat.
14. Serve immediately.

baby spinach, olive oil, pecans, kosher salt, paprika, sweet potato, shallot, red wine vinegar, brown sugar, mustard

Taken from www.chowhound.com/recipes/warm-spinach-salad-with-smoky-pecans-and-sweet-potato-28013 (may not work)