Fall Harvest Bowl
with Candied Pecans and Goat Cheese
Cozy up to this hearty bowl of roasted veggies, candied pecans and creamy goat cheese for a satisfying mid-day meal. It's all tossed in a shallot vinaigrette and finished with crispy bacon!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit(s)
Sweet Potato
100 g
Bacon Strips
28 g
Pecans
(Contains: Pecans May contain traces of: Egg, Milk, Tree nuts, Sesame, Peanuts, Soy, Sulphites, Gluten, Mustard)
¼ cup
Goat Cheese, crumbled
(Contains: Milk)
1 unit(s)
Shallot
1 tbsp
Red Wine Vinegar
(Contains: Sulphites)
1 tbsp
Brown Sugar
(May contain traces of: Egg, Milk, Tree nuts, Sesame, Peanuts, Soy, Sulphites, Mustard, Fish, Wheat, Crustaceans)
113 g
Baby Spinach
½ tbsp
Dijon Mustard
(Contains: Mustard May contain traces of: Egg, Milk, Sesame, Soy, Sulphites, Gluten, Fish, Wheat, Crustaceans)
2 unit(s)
Hard Boiled Egg
(Contains: Egg May contain traces of: Egg, Soy, Fish, Wheat)
1 unit(s)
Parsnip
Not included in your delivery
¼ tsp
Pepper*
¼ tsp
Salt*
3 tbsp
Oil*
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, parsnips 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.
- Transfer pecans to the parchment paper. (NOTE: Do not touch pecans. They will be VERY hot.)
- Set aside to cool completely, 15 min.
- Peel, then finely chop 2 tbsp shallot. (TIP: Use remaining shallots for another meal!)
- Pat eggs dry with paper towel, then halve. Season both sides with salt and pepper.
- Add shallots, vinegar, 1 tsp Dijon, 1 tsp white sugar and 2 tbsp oil to 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 dressing, then toss to combine.
- Divide salad between plates, then top with eggs, candied pecans, goat cheese and remaining bacon.
