Sweet Potato Bacon Salad with Warm Cider Dressing.
Ingredients
- 2 sweet potatoes, cubed or sliced into rounds
- 2 tablespoons salted butter or olive oil
- 2 teaspoons smoked paprika
- 1 teaspoon chipotle chili powder
- 1/4 teaspoon cinnamon
- salt and black pepper
- 4 cups shredded kale
- 3 tablespoons toasted sesame seeds
- 1 1/2 cups pomegranate arils
- 6 thick-cut slices of bacon, chopped
- 1/2 cup extra virgin olive oil
- 1 shallot, thinly sliced
- 1/4 cup apple cider vinegar
- 1 tablespoon honey
- 1 tablespoon fresh thyme leaves
- 1 tablespoon orange zest
- 1 tablespoon grated ginger
- salt and black pepper
- chili flakes
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Instructions
- 1. Preheat the oven to 425° F.
- 2. On a baking sheet, combine the sweet potatoes, butter/olive oil, paprika, chili powder, cinnamon, salt, and pepper. Bake for 20 minutes until the sweet potatoes are soft and charing on the edges.
- 3. Meanwhile, make the dressing. Cook the bacon in a skillet over medium heat until crisp. Drain onto a paper towel. Wipe the skillet clean.
- 4. To the same skillet, add the olive oil and shallot. Cook until caramelized, about 5 minutes. Remove from the heat, let cool slightly. Add the apple cider vinegar, honey, thyme, orange zest, and ginger. Season with salt and chili flakes.
- 5. Add the kale to a big salad bowl and pour the dressing over the kale, massaging the dressing into the kale. Top the salad with roasted sweet potatoes and sesame seeds. Sprinkle the pomegranate arils and crumbled bacon on top. Serve warm or at room temperature.
Source
Original recipe: View Original
