Fall Harvest Bowl
Serves 2 | with Candied Pecans and Goat Cheese
Cozy up to this hearty bowl of roasted veggies, candied pecans and creamy goat cheese for a satisfying mid-day meal. It's all tossed in a shallot vinaigrette and finished with crispy bacon!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
170 g
Sweet Potato
100 g
Bacon Strips
28 g
Pecans, chopped
(Contains Pecans/Pacanes)
28 g
Goat Cheese
(Contains Milk)
50 g
Shallot
1 tbsp
Red Wine Vinegar
(Contains Sulphites)
1 tbsp
Brown Sugar
113 g
Baby Spinach
1 tsp
Dijon Mustard
(Contains Mustard)
2 unit
Hard Boiled Egg
(Contains Egg)
1 unit
Parsnip
Not included in your delivery
¼ tsp
Salt*
¼ tsp
Pepper*
3 tbsp
Oil*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 450ºF.Wash and dry all produce. Peel, then cut sweet potato into 1/2-inch pieces. Peel, then halve parsnip lengthwise, then cut into 1/2-inch half-moons.Add sweet potatoes, parsnips and 1 tbsp oil to an unlined baking sheet. Season with salt and pepper, then toss to coat. Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 16-18 min.Arrange bacon strips in a single layer on a parchment-lined baking sheet. Bake bacon in the top of the oven until crispy and cooked through, 8-12 min.**
Heat a small non-stick pan over medium heat. While the pan heats, place a piece of parchment paper on a plate. Measure 1 tbsp water into a small bowl. Set aside.When the pan is hot, add pecans. Toast, stirring often, until light golden-brown, 3-4 min. (TIP: Keep your eye on pecans so they don't burn!)Add brown sugar and measured water. Season with salt. Cook, stirring often, until sugar melts and a caramel-like glaze coats pecans, 30 sec-1 min. Remove from heat.
Peel, then finely chop the shallot. Pat eggs dry with paper towel, then halve. Season both sides with salt and pepper.Combine 2 tbsp shallots, vinegar, 1 tsp Dijon, 1 tsp white sugar and 2 tbsp oil in a large bowl. Season with salt and pepper, then whisk to combine. (TIP: Use remaining shallots for another meal!)
Transfer bacon to a paper towel-lined plate, then crumble or tear bacon into small pieces.Add spinach, sweet potatoes, parsnips and half the bacon to the bowl with dressing, then toss to combine. Divide salad between plates, then top with eggs, candied pecans, goat cheese and remaining bacon.
