Roasted sweet potatoes and arugula come together with pine nuts and a mouth watering maple bacon vinaigrette to make an incredibly flavorful winter salad! Primal, low carb and easily made Paleo, this Roasted Sweet Potato & Arugula salad will have everyone coming back for more.
- 5 oz baby arugula
- 1 medium sweet potato skin removed and chopped into ½-inch cubes
- 2 tsp avocado oil
- ¼ tsp salt
- ¼ tsp dried thyme
- 4 slices thick cut bacon up to 8 slices if cut thin
- ¼ cup pine nuts
- ½ cup shredded Parmesan cheese (about 2 oz) omit for Paleo version
- 3 Tbsp bacon grease from cooking the bacon
- ¼ cup apple cider vinegar
- 3 Tbsp Dijon mustard
- 3 Tbsp maple syrup
- 1 clove garlic
- ½ tsp salt up to 1 tsp depending on amount of salt in bacon
- ¼ tsp pepper
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Preheat oven to 400 degrees Fahrenheit.
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Remove the skin from the sweet potato and chop into approximately ½-inch pieces. Toss with avocado oil, salt and dried thyme until all pieces are evenly coated. Place in a single layer on a baking sheet and roast at 400 degrees for 15-20 minutes, stirring once after 10 minutes. Remove and set aside when done.
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While the sweet potatoes are cooking, cut the bacon into ½-inch pieces and cook in a skillet on low-medium heat, stirring occasionally, until the bacon has started to brown. When done, use a slotted spoon to remove the bacon and set the bacon fat aside. Do not discard!
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Add the bacon fat and remaining Maple Bacon Vinaigrette dressing ingredients to a small food processor and blend until smooth. Alternatively, you could mince the garlic and mix the dressing by adding it to a jar and shaking vigorously.
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Arrange the salad with the roasted sweet potatoes on top of the arugula before sprinkling with pine nuts, parmesan (if using), and cooked bacon. The salad can either be tossed in the Maple Bacon Vinaigrette before serving (my preferred method), or the dressing can be drizzled on top of each individual serving. The salad should be evenly coated with the vinaigrette either way for maximum flavor.
Either let the maple syrup and Dijon mustard come to room temperature or warm them slightly before making the dressing so the cold ingredients don't cause the warm bacon fat to solidify. If the dressing cools and starts to separate, simply reheat it and give it a quick stir to make it smooth again.