Smart Bacon and Roasted Sweet Potato Salad
with Maple-Shallot Vinaigrette and Feta
As if maple syrup, smoky bacon, crisp apples and tender, roasted squash weren't enough, shallots do double flavour duty as a tart element and as a base for this balanced vinaigrette. This recipe is a real dinner no-brainer!
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
100 g
Tranches de bacon
1 pièce(s)
Patates douces
113 g
Mélange roquette et épinards
28 g
Mélange printanier
½ pièce(s)
Pomme Gala
1 pièce(s)
Échalote
¼ tasse(s)
Feta, émietté
(Contient Lait)
3 cs
Vinaigre de vin rouge
(Contient Sulfites)
2 cs
Sirop d'érable
1 cs
Moutarde à l’ancienne
(Contient Moutarde)
28 g
Pacanes
(Contient Arachides)
Pas inclus dans votre livraison
1 cc
Sucre*
1 cc
Huile*
¼ cc
Sel*
¼ cc
Poivre*
Informations nutritionnelles
Ustensiles
Instructions
Before starting, preheat the oven to 450˚F. Wash and dry all produce. Cut sweet potato into 1/2-inch pieces. Add sweet potatoes and 1 tsp (2 tsp) oil to an unlined baking sheet. Season with salt and pepper, then toss to coat. (TIP: If you don't like the skin, simply peel the sweet potato before cutting!) Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 16-18 min.
While sweet potato roasts, peel, then cut half the shallot into 1/8-inch slices. Cut remaining half into 1/4-inch thick pieces.Add sliced shallots, vinegar and 1 tsp (2 tsp) sugar to a small pot. Season with salt. Bring to a simmer over medium-high heat.Once simmering, cook, stirring often, until sugar dissolves, 1-2 min.Remove from heat. Transfer shallots, including liquid, to a small bowl. Set aside in the fridge to cool.
Heat a large non-stick pan over medium heat.When hot, add pecans to the dry pan. Toast, stirring often, until golden-brown, 4-5 min. (TIP: Keep your eye on them so they don't burn!)Transfer to a plate.Core, then cut half the apple (whole for 4 ppl) into 1/8-inch slices.
On a clean cutting board, cut bacon into 1-inch pieces.Heat the same pan over medium-high.When hot, add bacon. Cook, stirring occasionally, until crispy, 5-7 min.**Remove from heat. Using a slotted spoon, transfer bacon to a paper towel-lined plate. Set aside.Carefully drain and discard all but 1 tbsp (2 tbsp) fat.
Heat the pan with reserved fat over low.Add remaining shallots. Season with salt and pepper. Cook, stirring often, until tender and golden brown, 1-2 min.Transfer shallots along with bacon fat to a large bowl.Add maple syrup, whole grain mustard and 3 tbsp (6 tbsp) pickling liquid. Season with salt and pepper, then stir to combine.
Add sweet potato, spinach and arugula mix, spring mix, apples and pecans to bowl of dressing. Season with salt and pepper, then toss to coat.Divide salad between plates.Sprinkle feta over top.Sprinkle bacon and pickled shallots over top.