Last weekend I made this wonderful, delectable salad. Full of sweet potatoes, crispy bacon, your favorite cheese, and tart, sweet pomegranate seeds on top of spinach or greens (I used mixed greens), it's filling enough to be main dish salad. If you're looking to take a salad to any Fall or holiday party, this one is it!
I took Marla's recommendation and used regular pork bacon instead of usual turkey bacon so I could use a little bit of the grease to roast the potatoes. Instead of Gruyére, I shaved some cheddar cheese on top.Then, I poured a warm bacon dressing over the salad. We both really enjoyed this meal. You must try this one!
Warm Bacon Dressing
Source: Paula Deen
- about 2 tablespoons bacon fat
- 1 1/2 tablespoons finely chopped shallot
- 1/2 cup red wine vinegar
- 2 tablespoons honey mustard, or more to taste
- Salt and freshly ground black pepper
Combine and whisk all ingredients together.
Source: Fresh Family Cooking
- 2 pounds Sweet Potatoes, 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, set aside bacon grease
- a few handfuls of Pomegranate Seeds (arils)
- grated Gruyére or your favorite cheese (I used cheddar)
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.