Warming Harvest Bowl
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Warming Harvest Bowl

with Candied Pecans and Goat Cheese

Cozy up to this hearty bowl of roasted veggies, candied pecans and creamy goat cheese tossed in a shallot vinaigrette and finished with crispy bacon!


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

Preparation Time20 minutes
Cooking Time10 minutes


serving amount

100 g

Bacon Strips

1 unit(s)

Sweet Potato

28 g


(Contains Pecans)

¼ cup

Goat Cheese

(Contains Milk)

1 unit(s)


1 tbsp

Red Wine Vinegar

(Contains Sulphites)

1 tbsp

Brown Sugar

113 g

Baby Spinach

½ tbsp

Dijon Mustard

(Contains Mustard May contain Crustaceans, Egg, Fish, Milk, Sesame, Soy, Sulphites, Wheat)

2 unit(s)

Hard Boiled Egg

(Contains Egg)

Not included in your delivery

¼ tsp


¼ tsp


3 tbsp



Nutrition Values

Calories740 kcal
Fat52 g
Saturated Fat14 g
Carbohydrate32 g
Sugar12 g
Dietary Fiber6 g
Protein20 g
Cholesterol255 mg
Sodium890 mg
Trans Fat0.2 g
Potassium850 mg
Calcium150 mg
Iron4 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
Large Non-Stick Pan
Parchment Paper
Small Non-Stick Pan
Small Bowl
Large Bowl


  • Cut sweet potato into 1/2-inch pieces.
  • Add sweet potatoes and 1/2 tbsp (1 tbsp) oil to an unlined baking sheet. Season with salt and pepper, then toss to coat. Broil in the middle of the oven, flipping halfway through, until tender and golden-brown, 10-12 min.
  • Heat a large non-stick pan over medium heat. When hot, add bacon. Cook, flipping occasionally, until crispy, 5-7 min.** Remove the pan from heat. Using tongs, transfer bacon to a paper towel-lined plate. Set aside.
  • Meanwhile, 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 (2 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 and transfer to prepared plate.
  • Peel, then finely chop shallot.
  • Pat eggs dry with paper towel, then halve. Season both sides with salt and pepper.
  • Combine 2 tbsp (4 tbsp) shallots, red wine vinegar, half the Dijon, 1 tsp (2 tsp) white sugar and 2 tbsp (4 tbsp) oil in a large bowl. Season with salt and pepper, then whisk to combine.
  • Roughly chop bacon.
  • Add spinach, sweet potatoes and half the bacon to the bowl with the dressing. Toss to combine.
  • Divide salad between plates, then top with eggs, candied pecans, goat cheese and remaining bacon.