Recipe Box, Roasted Sweet Potato Spinach Salad with Maple Bacon

This can be a side dish or a meal~ sometimes I want a lighter dinner than HH so I made chicken for him,  and I just had this salad…

mustard maple chicken 2 thepaintedapron.com

This salad is so appealing for this time of year, it’s warm, yet light, and full of autumn flavors…

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sweet potatoes, maple, and any time is perfect for bacon!

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I prefer to cook bacon in the oven if I don’t need the drippings, especially maple bacon which is so easy to burn.  If you lay bacon strips on a parchment paper lined baking sheet and bake at 350 for about 20 minutes, it cooks perfectly every time. Watch carefully at the end and drain well once it’s out of the oven and pat with paper towels.  You can cook bacon several days in advance, store in your fridge and refresh with 20-30 seconds in the microwave before using. Easy peasy.

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The whole salad is easy peasy.  I started to peel the sweet potatoes but I have a really crappy  dull peeler, so after a few swipes I just left the skin on and diced up the potatoes.  Drizzled with olive oil, salt and pepper they will be perfect after about 30 minutes at 400 degrees.

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Try not to eat these all up before you get them in the salad, they smell so tempting!

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While potatoes are roasting toss the pecans in a skillet with butter, brown sugar and salt.  Cook over medium low heat stirring and watching carefully.  After 5-7 minutes they will start to caramelize and brown.  Remove to a sheet of wax paper to cool.  Make a big batch and store the rest in jars in your pantry or freezer to have for another time.

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In a large bowl, place fresh spinach leaves and crispy romaine.  Add warm potatoes, crumbled bacon pieces and pecans and toss with dressing to taste.

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Oh! And Bleu Cheese! Add some crumbles of bleu cheese just before tossing~if you like bleu cheese of course~it makes everything taste fabulous in my book, but this salad is wonderful with or without…

autumn salad thepaintedapron.com

The Mustard and Maple Dressing is standard in my fridge.  The recipe came from Ree Drummond, the Pioneer Woman.  It only takes moments to make and is good on just about everything.  Tangy yet sweet, light and flavorful, perfect!

Here’s the recipe:

ROASTED SWEET POTATO SPINACH SALAD with MAPLE BACON 

A perfect fall salad!
Prep Time 10 mins
Cook Time 30 mins
Course Main Course, Salad
Cuisine American
Servings 4

Ingredients
  

  • fresh spinach and romaine leaves
  • 2 large sweet potatoes scrubbed and cut into cubes
  • 4-6 slices maple bacon cooked and drained
  • 2 oz crumbled bleu cheese or gorgonzola
  • 1 cup pecan halves
  • 1 T butter
  • 1 tsp kosher salt
  • 1/4 cup brown sugar
  • Mustard Maple Dressing

Instructions
 

  • Place potatoes on foil lined baking sheet and drizzle with olive oil and season with salt and pepper.  Toss potatoes with fingers to coat with oil and seasonings.  Roast for 30 minutes at 400 degrees or until done.   
  • Meanwhile cook pecans over medium low heat in a skillet with butter, brown sugar and salt. Cook and stir until caramelized and starting to brown, about 5 minutes. Remove to a sheet of wax paper to cool.
  • Place greens in a large salad bowl.  Toss greens with warm potatoes, crumbled bacon, pecans and cheese.  Add dressing to taste.  Serves 4
Keyword bacon, pecans, spinach salad, sweet potato

Mustard Maple Salad Dressing

A wonderful dressing for just about any salad!
Prep Time 5 mins
Course Salad
Cuisine American

Ingredients
  

  • 1 Tbsp Dijon mustard
  • 1 Tbsp real maple syrup
  • 1 tsp apple cider vinegar
  • 1/4 cup olive oil
  • salt & pepper to taste

Instructions
 

  • Combine ingredients in a small jar
  • Shake well to mix
  • Refrigerate for several hours to blend flavors
  • Store in refrigerator for up to 1 month
  • Double or triple recipe as needed

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Comments
10 Responses to “Recipe Box, Roasted Sweet Potato Spinach Salad with Maple Bacon”
  1. Sounds like a hearty and healthy salad Jenna! Also sounds like Santa needs to bring you a new peeler:@)

  2. Hi Jenna,
    I’m going to the US for American Thanksgiving next week and I’m definitely going to make this salad. It looks so beautiful and healthy too. Have a great weekend.

  3. Mary says:

    Jenna, We love sweet potatoes, this is another way to eat them and a delicious combo of flavors! Peeling potatoes is one on my least favorite things to do 🙂

  4. Jenna, oh Yum! Thank you for sharing! You are one of the features at the Make it Pretty Monday party at The Dedicated House. Pop on in and grab a feature button. Here is the link to this week’s party! http://thededicatedhouse.blogspot.com/2013/12/make-it-pretty-monday-week-78.html Hope to see your prettiness again at the bash! Toodles, Kathryn @TheDedicatedHouse

  5. Miz Helen says:

    Your recipe is on my menu Whats For Dinner Next Week, we are going to really enjoy it. Hope you have a cozy weekend and thanks for sharing your recipe!
    Miz Helen

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