Description
A hearty fall salad featuring maple-roasted sweet potatoes, crisp apples, smoky bacon, toasted pecans, and fresh greens tossed in a maple-balsamic vinaigrette.
Ingredients
2 large sweet potatoes, peeled and cubed
2 medium apples, thinly sliced
6 slices thick-cut bacon
4 cups mixed greens (arugula, kale, or spring mix)
1/2 cup pecans, toasted
3 tablespoons pure maple syrup
2 tablespoons olive oil
1 tablespoon balsamic vinegar
1 teaspoon Dijon mustard
Salt and black pepper, to taste
Fresh parsley, for garnish
Instructions
1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Toss sweet potato cubes with 1 tablespoon olive oil, 1 tablespoon maple syrup, salt, and pepper. Spread on the baking sheet and roast 25–30 minutes, flipping halfway, until caramelized.
3. While potatoes roast, cook bacon in a skillet until crisp. Drain on paper towels, then chop.
4. In a jar, whisk together 2 tablespoons olive oil, 2 tablespoons maple syrup, balsamic vinegar, Dijon mustard, salt, and pepper until emulsified.
5. In a large bowl, layer greens, roasted sweet potatoes, sliced apples, bacon, and pecans.
6. Drizzle with maple-balsamic dressing, toss gently, garnish with parsley, and serve.
Notes
For extra flavor, try crumbling goat cheese or feta over the salad.
To keep apples from browning, toss them with a little lemon juice before adding.
Roast sweet potatoes and cook bacon ahead of time for quick assembly.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: lunch
Keywords: fall salad, roasted sweet potato salad, maple bacon salad, apple salad with bacon, Thanksgiving side salad