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!
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
100 g
Bacon Strips
1 unit(s)
Sweet Potato
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
(May contain traces of: Egg, Milk, Tree nuts, Sesame, Soy, Mustard, Fish, Wheat)
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)
Not included in your delivery
¼ tsp
Pepper*
¼ tsp
Salt*
3 tbsp
Oil*
Nutrition Values
Utensils
Cooking Steps
- 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.
