Roasted Sweet Potato Salad |
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Prep Time: 45 Minutes Cook Time: 45 Minutes |
Ready In: 90 Minutes Servings: 6 |
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Southern Living Ingredients:
1 1/2 lbs sweet potatoes |
2 large onions |
2 garlic cloves, crushed |
2 tablespoons olive oil |
1/2 teaspoon salt |
1/2 teaspoon pepper |
1 (6 ounce) bag fresh baby spinach, thoroughly washed |
cooked crumbled bacon, for garnish |
4 slices bacon |
1/3 cup red wine vinegar |
3 tablespoons orange juice |
2 tablespoons honey |
1/4 teaspoon salt |
1/8 teaspoon pepper |
Directions:
1. Make the salad: peel sweet potatoes and cut into 1-inch cubes.
2. Cut onions into quarters and cut each quarter into half.
3. Toss the potatoes, onions, garlic, and olive oil together; place on lightly greased foil-lined 15x10 inch jelly-roll pan.
4. Sprinkle evenly with salt and pepper.
5. Bake at 400° for 40-45 minutes or until tender and lightly browned, stirring occasionally.
6. Make the dressing: cook bacon slices in a skillet over med-high heat 8-10 minutes or until crisp.
7. Remove bacon and drain on paper towels; reserve 1 tablespoon bacon drippings in skillet.
8. Crumble bacon and set aside.
9. Stir red wine vinegar and remaining dressing ingredients into hot drippings in skillet; cook over medium heat, stirring occasionally, 2-3 minutes or until thoroughly heated.
10. Serve roasted sweet potato mixture over fresh baby spinach; drizzle with Warm Bacon Dressing; garnish with crumbled bacon.
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