Sweet Potato Bacon Pomegranate Blueberry Salad
I apologize for not including measurements as I just typically wing it. I must admit this salad was pretty friggin’ ridiculous. I did not put dressing on it but feel free to use one of your choice. I think baconnaise would be a great compliment for the, well, bacon in the salad.
Preheat oven to 400˚F. Cook bacon until brown and crispy in a saute pan. Remove bacon from pan and drain on paper towels. Reserve bacon fat in a heat resistant container and let it cool for use with the sweet potatoes.
Toss sweet potato chunks with the garlic powder, salt, cinnamon, ginger powder, black pepper, maple syrup (optional but recommended) and some bacon grease. Spread sweet potatoes on a sheet pan in a single layer. Roast for about 30 minutes until cooked throughout and golden. Toss once with tongs about halfway through cooking time for even browning. Remove sweet potatoes from oven and let cool.
To put it all together: Place spinach in a large bowl. Top with roasted sweet potatoes, bacon crumbles ( you will cut the bacon before adding it to salad), pomegranate seeds and blueberries. You can certainly adjust spices and/or add according to taste.