How far in advance can I make roasted sweet potato salad [vegan]?

Prepare components ahead, but toss salad with dressing just before serving.

What makes a good vegan salad salad?

Quality vegetables, a flavorful dressing, and protein sources are key.

The simple ingredients and streamlined technique make this recipe fast without sacrificing flavor or nutrition.

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

Check that all ingredients are gluten-free certified. This recipe is naturally plant-based and can be made gluten-free.

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This sweet potato salad is perfect if you're looking for a light lunch! It's not only easy to make, but flavorful!

Preheat the oven to 350°F. Cut the sweet potato into cubes and add the thyme, then roast in the oven for 20 to 25 minutes.
Spread pecans on a baking sheet and put them into the oven under the sweet potato sheet. Roast pecans for 5 minutes. Keep an eye on them as they can burn easily!
And it’s time to assemble the salad! On a large serving plate, put spinach, roasted sweet potato and pecans.
Drizzle the salad with extra virgin olive oil and add a splash of lemon juice. Season with salt and pepper to taste.

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