Ingredients for Bacon And Sweet Potato Salad With Warm Honey Mustard Dressing
- 5 ounces baby spinach leaves
- Water (not a measured ingredient in this recipe)
- Salt, to taste
- 1 pound sweet potatoes
- 1 cup green beans
- 3 tablespoons olive oil (1 tbsp for roasting, 2 tbsp for dressing)
- 4 ounces Canadian bacon
- 1/2 cup thinly sliced red onion
- Warm Honey Dijon Dressing (prepared according to recipe)
- Pepper, to taste
- 1/4 cup honey
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
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How to Make Bacon And Sweet Potato Salad With Warm Honey Mustard Dressing
- Preheat oven to 400°F (200°C).
- Wash and chop 1 pound sweet potatoes into 1-inch cubes. Wash and trim 1 cup green beans.
- Toss sweet potatoes and green beans with 1 tablespoon olive oil, salt, and pepper on a baking sheet.
- Roast for 20-25 minutes, or until sweet potatoes are tender.
- While the sweet potatoes and green beans roast, prepare the bacon and onion:
- In a large skillet, cook 4 ounces Canadian bacon, diced, over medium heat until lightly browned (about 5 minutes).
- Add 1/2 cup thinly sliced red onion to the skillet and cook for another 2-3 minutes, until softened.
- In a small bowl, whisk together 1/4 cup honey, 2 tablespoons Dijon mustard, 1 tablespoon apple cider vinegar, and 2 tablespoons olive oil. Season with salt and pepper to taste.
- Line a serving platter with 5 ounces baby spinach leaves.
- Arrange the roasted sweet potatoes and green beans over the spinach. Top with the cooked Canadian bacon and red onion.
- Drizzle the warm honey Dijon dressing over the salad and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
20 g
Sugar
13g
Fat
4g
Carbs
5g
