Smart Bacon and Roasted Sweet Potato Salad
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Smart Bacon and Roasted Sweet Potato Salad

Smart Bacon and Roasted Sweet Potato Salad

with Maple-Shallot Vinaigrette and Feta

As if maple syrup, smoky bacon, crisp apples and tender, roasted squash weren't enough, shallots do double flavour duty as a tart element and as a base for this balanced vinaigrette. This recipe is a real dinner no-brainer!

Carb Smart
Calorie Smart
Low CO2

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes
Cooking Time


serving amount

100 g

Bacon Strips

113 g

Arugula and Spinach Mix

1 unit

Sweet Potato

28 g

Spring Mix

1 unit


½ unit

Gala Apple

3 tbsp

Red Wine Vinegar

(Contains Sulphites)

¼ cup

Feta Cheese, crumbled

(Contains Milk)

2 tbsp

Maple Syrup

1 tbsp

Whole Grain Mustard

(Contains Mustard)

28 g

Pecans, chopped

(Contains Pecans/Pacanes)

Not included in your delivery

1 tsp


1 tsp


¼ tsp


¼ tsp



Nutrition Values

Calories600 kcal
Fat31 g
Saturated Fat12 g
Carbohydrate48 g
Sugar26 g
Dietary Fiber7 g
Protein12 g
Cholesterol40 mg
Sodium880 mg
Trans Fat0.1 g
Potassium900 mg
Calcium175 mg
Iron3 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Baking Sheet
Measuring Spoons
Small pot
Small Bowl
Large Non-Stick Pan
Paper Towel
Slotted Spoon
Large Bowl


Prep and roast sweet potato

Before starting, preheat the oven to 450˚F. Wash and dry all produce. Cut sweet potato into 1/2-inch pieces. Add sweet potatoes and 1 tsp (2 tsp) oil to an unlined baking sheet. Season with salt and pepper, then toss to coat. (TIP: If you don't like the skin, simply peel the sweet potato before cutting!) Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 16-18 min.

Pickle shallots

While sweet potatoes roast, peel, then cut half the shallot into 1/8-inch slices. Cut remaining half into 1/4-inch thick pieces.Add sliced shallots, vinegar and 1 tsp (2 tsp) sugar to a small pot. Season with salt. Bring to a simmer over medium-high heat.Once simmering, cook, stirring often, until sugar dissolves, 1-2 min.Remove from heat. Transfer shallots, including liquid, to a small bowl. Set aside in the fridge to cool.

Prep and toast nuts

Heat a large non-stick pan over medium heat.When hot, add pecans to the dry pan. Toast, stirring often, until golden-brown, 4-5 min. (TIP: Keep your eye on them so they don't burn!)Transfer to a plate.Core, then cut half the apple (whole for 4 ppl) into 1/8-inch slices.

Cook bacon

On a clean cutting board, cut bacon into 1-inch pieces.Heat the same pan over medium-high.When hot, add bacon. Cook, stirring occasionally, until crispy, 5-7 min.**Remove from heat. Using a slotted spoon, transfer bacon to a paper towel-lined plate. Set aside.Carefully drain and discard all but 1 tbsp (2 tbsp) fat.

Make shallot vinaigrette

Heat the pan with reserved fat over low.Add remaining shallots. Season with salt and pepper. Cook, stirring often, until tender and golden brown, 1-2 min.Transfer shallots along with bacon fat to a large bowl.Add maple syrup, whole grain mustard and 3 tbsp (6 tbsp) pickling liquid. Season with salt and pepper, then stir to combine.

Finish and serve

Add sweet potato, spinach and arugula mix, spring mix, apples and pecans to bowl of dressing. Season with salt and pepper, then toss to coat.Divide salad between plates.Sprinkle feta over top.Sprinkle bacon and pickled shallots over top.