Harvest Salad

Some of my favorite flavors all combined into a delectable salad...bacon, roasted sweet potato, walnut, mustard, maple, pomegranate. Baby spinach does a great job holding it all together.

Serves 2
Takes about 25-30 minutes from fridge to table

6-8 cups baby spinach
1 large sweet potato, peeled and diced into 1/2-3/4 inch cubes
small handful walnut halves/pieces, toasted
2-3 thick cut strips of good quality bacon (Trader Joe's Applewood Smoked)
seeds from 1/2 small pomegranate (about 1/3 cup)
1 tablespoon whole grain mustard
2 tablespoons good quality olive or walnut oil (I used walnut)
1-2 tablespoons maple syrup (Grade B is most flavorful)
1-2 tablespoons apple cider vinegar
salt and pepper to taste

1. Preheat broiler to 450 degrees F. Toss sweet potatoes in a little olive oil, season with salt and pepper, and spread out into a single layer on a large baking sheet near the top of the oven (either top rack or 1 rack down). Broil for 15-20 minutes until sweet potatoes are soft and crispy at the edges. Stir about halfway through.

While the potatoes are roasting, prepare remainder of the salad, including prepping the pomegranate, toasting walnuts, and washing the spinach.

2. Slice bacon into small strips. Heat large skillet on medium-high and fry the bacon. When it is golden and crispy, about 5-10 mins, add mustard and turn down the heat to low. Be careful because the oil will spatter and the mustard seeds will pop wildly and fly all over the place. Give them a good stir, then add oil, maple syrup, and vinegar, stirring in between each addition. Let the dressing simmer a bit, glazing the bacon nicely.

3. Transfer the sweet potato cubes into your skillet, stirring them around to coat with dressing. Make sure everything is nice and hot.

4. In a large salad bowl, toss spinach, warm potato mixture, walnuts, and pomegranate seeds. Season to taste with freshly cracked black pepper and sea salt.

Enjoy with a lovely glass of Cabernet :)