Warming Harvest Bowl
with Candied Pecans and Goat Cheese
Cozy up to this hearty bowl of roasted veggies, candied pecans and creamy goat cheese 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
1 unit(s)
Sweet Potato
100 g
Bacon Strips
28 g
Pecans
(Contains Pecans, Tree nuts May contain Tree nuts)
¼ cup
Goat Cheese
(Contains Milk)
1 unit(s)
Shallot
1 tbsp
Red Wine Vinegar
(Contains Sulphites)
1 tbsp
Brown Sugar
(May contain Mustard, Soy, Egg, Fish, Wheat, Tree nuts, Peanuts, Sulphites, Crustaceans, Sesame, Milk)
113 g
Baby Spinach
½ tbsp
Dijon Mustard
(Contains Mustard May contain Fish, Milk, Soy, Wheat, Tree nuts, Egg, Sulphites, Mustard, Crustaceans, Sesame, Gluten)
2 unit(s)
Hard Boiled Egg
(Contains Egg)
1 unit(s)
Parsnip
Not included in your delivery
3 tbsp
Oil*
¼ tsp
Salt*
¼ tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- 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 and parsnip 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 shallot.
- Pat eggs dry with paper towel, then halve. Season both sides with salt and pepper.
- Combine 2 tbsp shallots, red wine vinegar, half the Dijon, 1 tsp white sugar and 2 tbsp oil in a large bowl. Season with salt and pepper, then whisk to combine.
- 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 the dressing. Toss to combine.
- Divide salad between plates, then top with eggs, candied pecans, goat cheese and remaining bacon.