This can be a side dish or a meal~
sometimes I want a lighter dinner than the guys
so I made chicken for them, and I just had this salad…
This salad is so appealing for this time of year,
it’s warm, yet light, and full of autumn flavors…
sweet potatoes, maple, and any time is perfect for bacon!
I prefer to cook bacon in the oven, especially maple bacon,
which is so easy to burn
Lay bacon strips on a parchment paper lined baking sheet
Bake at 350 for 15- 20 minutes,
watching carefully at the end
and drain well on 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
You can peel the sweet potatoes or leave the peel on {more nutrition!}
Cut into 1 inch pieces, toss with olive oil, salt and pepper, and roast
Try not to eat these all up before you get them in the salad,
they smell so tempting!
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
In a large bowl, place fresh spinach leaves and crispy romaine
Add warm potatoes, crumbled bacon pieces and pecans
Toss with dressing to taste
Oh! And Bleu Cheese!
Add some crumbles of bleu cheese just before tossing~
if you don’t like bleu cheese you can sub goat cheese or fresh Parmesan
or skip, this salad is wonderful with or without cheese…
Toss with Mustard and Maple Dressing,
tangy yet sweet, light and flavorful
ROASTED SWEET POTATO SPINACH SALAD with MAPLE BACON
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
Mustard Maple Salad Dressing
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
Enjoy!
I will be joining these fabulous parties and blogs:
Meal Plan Monday Love Your Creativity Over the Moon
Between Naps on the Porch, Celebrate Your Story,
All About Home/ Common Ground Follow the Yellow Brick Home
Tasty Tuesday Oh My Heartsie Girl Turn About Tuesday
Full Plate Thursday Centerpiece Wednesday Creative Crafts
Thursday Favorite Things Creatively Crafty Creative Cumpulsions