Are you looking for the perfect Thanksgiving or holiday salad? How about a salad that is a bit more substantial to fill your belly on a crisp fall or winter’s day? Look no further. I recently made this recipe for a friends Halloween potluck party. At first I was gonna do my go-to Greek Salad & then I opted to go more seasonal with this Bacon Sweet Potato Spinach Salad recipe. I am so glad I did. This salad was well received and it was served alongside a delicious Guinness turkey chili.
I usually roast my sweet potatoes in olive oil or a nut oil. This time I wanted the bacon to infuse everything. After cooking the bacon, I set aside the grease and tossed the sweet potato chunks in that. A fun choice for a change.
As far as bacon goes, I used uncured pork bacon is this recipe. I usually tend to go with lighter turkey bacon, but it is very lean and does not yield enough left over fat in the pan. In this case I knew I wanted to roast with the smoky bacon grease, so I needed to go with the fuller fat pork bacon. All you need for this recipe is a few tablespoons. I set the rest in the fridge to use for more holiday cooking and baking.
What is your favorite grated cheese? I love Gruyére. It has a strong, nutty flavor and a little goes a long way. It tastes awesome simply grated and melted too. I have a casserole coming soon where I melt a bunch on the top. We love it in this recipe for Roasted Asparagus with Smoked Paprika.
What is your go-to salad to create for the fall-winter holidays?
Do you have a favorite sweet potato recipe? Please share with us.
Bacon Sweet Potato Spinach Salad
- I used a small amount of bacon fat to roast these sweet potatoes. You can also use olive oil, melted butter or your favorite oil.
- You can use fresh or frozen pomegranate arils (seeds.) Just be sure if you use frozen to thaw them and blot off any additional moisture.
- 2 pounds Sweet Potatoes (Garnet Yams), cleaned, skins left on, cut into 1 ” cubes
- a pinch of Garlic Salt
- a pinch of ground Cinnamon
- a pinch of ground Ginger
- a pinch of ground ground Black Pepper
- a few tablespoons pure Maple Syrup
- 18-24 ounces Baby Spinach Leaves
- 12 ounces crumbled Bacon (I used uncured Pork Bacon in this recipe) set aside bacon grease
- a few handfuls of Pomegranate Seeds (arils)
- grated Gruyére or your favorite cheese
Preheat oven to 400˚F with rack in the center. Cook bacon until brown and crispy in a fry pan. Remove bacon from pan and drain on paper towels. Reserve bacon fat in a heat resistant container & set aside to cool a bit.
Toss sweet potato chunks with garlic salt, cinnamon, ginger, black pepper maple syrup and some bacon grease. (A little bacon grease goes a long way, so add a small amount first and you can always add more. I use just enough oil to grease them until slightly glistening.) Spread sweet potatoes on a sheet pan in a single layer. Roast for about 35 minutes until cooked through and golden brown. Toss once with tongs about halfway through cooking time for even browning. Remove sweet potatoes from oven and let cool.
Salad assembly: Put baby spinach in a large bowl. Top with roasted sweet potatoes, bacon crumbles, Gruyére and pomegranate seeds. You can season with some more garlic salt and black pepper if desired. When ready to serve, toss salad with your favorite vinaigrette dressing or olive oil and balsamic vinegar.
Sweet Potato Recipe Links
- Baked Sweet Potato Fries with Herbed Olive Oil Family Fresh Cooking
- Grilled Coconut Sweet Potato Kebabs Family Fresh Cooking
- Sweet Potatoes with Edamame and Fall Spices Family Fresh Cooking
- Twice Baked Sweet Potatoes with Chipotle Pecan Streusel Cookin’ Canuck
- Roasted Sweet Potatoes with Mushrooms, Thyme & Parsley Kalyn’s Kitchen
Fall Salad Recipe Links