Spinach and Sweet Potato Salad

prep time:: 20 minutes
total time:: 45 minutes

Makes 4 servings

Shelly Solomon

ingredients

2 large sweet potatoes (about 1 1/4 lb), peeled and cut into 1" cubes
1/4 C. olive oil
1 t. salt
2 thick slices bacon (2 oz. total)
1 red bell pepper, chopped
1 small red onion, halved and thinly sliced
1 T. minced fresh ginger
1 t. ground cumin
1/3 C. freshly squeezed orange juice
1 lb. fresh baby spinach leaves

directions

1
1. Heat oven to 400 degrees. Put sweet potatoes on baking sheet, drizzle with 2 T. of the oil, sprinkle with 3/4 t. salt, and toss to coat. Roast, turning occasionally, until crisp and brown outside and just tender inside, about 30 minutes. Remove from oven but leave on pan until ready to use.
2
2. Cook bacon on paper towels in microwave for 2-3 minutes while potatoes roast. Chop bacon. Put a large stainless steel or nonstick skillet over medium heat and add remaining 2 T. oil. When hot, add bell pepper, onion, ginger, and remaining 1/4 t. salt. Cook, stirring once or twice, until no longer raw. Stir in cumin and bacon. Stir in orange juice and turn off heat.
3
3. Put spinach in large bowl. Add sweet potatoes, warm dressing, and freshly ground black pepper to taste and toss to combine. Taste and add salt if needed.

notes

A Little bacon goes a long way here. The recipe can be made up to the final step an hour or so ahead. Reheat the dressing over very low heat before finishing, adding additional orange juice if needed.

Source: Prevention