Wilted Spinach Salad with Sweet Potato, Feta, and Pine Nuts

Wilted Spinach Salad with Sweet Potato, Feta, and Pine Nuts

This wilted spinach salad is a perfect quick and healthy dinner idea. Sweet potatoes are roasted with a perfectly smoky spice blend and tossed with a handful of other ingredients for the perfect healthy weeknight meal.

Wilted Spinach Salad

I’m not sure about you, but I don’t really like raw spinach salads all that much. Something about the squeak of the leaves in my teeth, and the way the leaves all stick together really bothers me. Weird, I know. But I can eat cooked spinach, or even slightly wilted spinach, like in this salad, for days. Wilted spinach just means it’s half cooked, not old! It’s the heat from the roasted sweet potatoes that slightly wilts the spinach, making it softer and infinitely more delicious.

What is Smoked Paprika?

One of the main ingredients in the Turkish Chicken Seasoning that I use in this recipe is smoked paprika. Smoked paprika is a specialty from the La Vera region of Spain, and is made from peppers smoked over oakwood. It is delightfully smoky and a great way to add a “meaty-ness” to veggie dishes. It happens to go really well with sweet potatoes, among other things. If you don’t have the Turkish Chicken Seasoning on hand, just use smoked paprika in it’s place. I use smoked paprika in many dishes, like my smoky black bean chili, and as well in this smoky walnut gremolata.

wilted spinach salad

Wilted Spinach Salad with Sweet Potato, Feta, and Pine Nuts

A super simple and hearty salad that tastes delicious.
Print Pin
Course: Salads
Cuisine: Mediterranean
Keyword: wilted spinach salad
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4


For Sweet Potatoes

For Salad

  • 1/2 cup toasted pine nuts or walnuts or hazelnuts
  • 4 oz. baby spinach
  • 2 teaspoons extra virgin olive oil
  • 2 teaspoons red wine vinegar
  • pinch fine sea salt
  • 4 oz. feta cheese


  • Preheat oven to 400 degrees F.
  • Cut sweet potatoes into bite-sized chunks. Place on a rimmed baking sheet and drizzle with olive oil, Turkish Chicken Seasoning, and salt. Toss to coat evenly.
  • Roast in the oven until tender and starting to crisp at the edges, about 20 minutes.
  • Toast pine nuts in a small dry skillet on the stove top until golden brown. Remove from the pan to a bowl or plate. If using walnuts or hazelnuts, chop into smaller pieces.
  • Place the spinach in a large bowl and toss with the olive oil, vinegar, and salt. When the sweet potatoes are cooked, place on top of spinach and toss. The warm sweet potatoes will wilt the spinach slightly. Sprinkle with feta cheese and pine nuts. If you wish, season to taste with more olive oil, salt and pepper.
Tried this recipe?Share @agoodcarrot or tag #agoodcarrot!