ROASTED SWEET POTATO SPINACH SALAD with MAPLE BACON
A perfect fall salad!
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