Warm Berry and Spinach Salad with Maple Bacon and Roasted Sweet Potato

Prep Time:15 minutes

Cook Time:35 minutes

Servings:4

Description:
Bacon is the base for the warm vinaigrette in this colorful and full-bodied salad recipe. The sweetness of berries and roasted sweet potato marries well with a savory blackberry-bacon dressing. Add grilled chicken breast to make it a meal.

Ingredients

1 large sweet potato, peeled and cut into 3/4 inch cubes
3 tablespoons olive oil
4 slices maple wood smoked bacon
2 tablespoons packed brown sugar
Salt and ground black pepper to taste
1 red onion, halved and sliced vertically
1 1/2 packages (6 ounces) Driscoll's Blackberries
1/3 cups red wine vinegar
2 teaspoons maple syrup
24 ounces spinach leaves, rinsed and dried
2 packages (6 ounces each) Driscoll's Raspberries
1/2 cups pecans, toasted

Directions
Nutrition
Reviews

Preheat oven to 350°F. Toss sweet potatoes with oil. Arrange on a rimmed baking sheet. Bake 15 to 20 minutes or until golden brown.
Lay bacon strips flat on a rimmed baking sheet. Sprinkle with brown sugar and season with salt and pepper. Bake 10 to 12 minutes or until crisp. Transfer to a paper-towel-lined plate, and reserve 3 tablespoons fat for dressing. Crumble bacon into 1/2-inch pieces.

Heat bacon fat in a large skillet; add onion and cook over medium heat until golden brown. Stir in blackberries, vinegar and maple syrup and remove from heat.

Place spinach in a large bowl. Pour warm dressing over spinach and toss quickly to wilt. Gently mix in raspberries, pecans, crumbled bacon and sweet potatoes. Season with salt and pepper. Serve immediately.

Amount Per Serving