Maple, Bacon, Sweet Potato and Arugula Salad

Yield: 10 Servings (10 oz.)

Yield: 10 Servings (10 oz.)

A hearty salad perfect for fall and winter menus. Offer it in a soup and salad combo as a satisfying lunch option, or size it up as an entrée salad with optional protein additions like grilled chicken or salmon.

Sweet Potatoes:

Ingredient	Weight	Measure
Simplot RoastWorks®: Roasted Maple Sweet Potatoes	40 oz.

Warm Bacon Vinaigrette:

Ingredient	Weight	Measure
Bacon, thick-cut, small dice	8 oz.
Garlic, chopped	1 oz.
Apple cider vinegar	6 fl. oz.
Dijon mustard	4 oz.
Maple syrup	4 oz.
Black pepper, cracked		1 Tbsp.
Kosher salt		1 Tbsp.

Salad:

Ingredient	Weight	Measure
Arugula, cleaned		20 cups
Walnut halves, toasted	10 oz.
Goat cheese, crumbled	10 oz.
Cranberries, dried	5 oz.

Preparation Instructions:

Step 1

Prepare sweet potatoes according to package instructions. Set aside to cool.

Step 2

Cook bacon in a medium skillet over low heat until the fat has rendered and bacon is crispy. Using a slotted spoon remove the bacon from the pan. In the remaining bacon fat briefly cook the garlic and add the vinegar, mustard, maple syrup, pepper and salt. Simmer until dressing coats the back of a spoon. Stir in the bacon.

Step 3

For each serving; place 2 cups of arugula in a bowl, top with 4 oz. of sweet potatoes, 1 oz. of cheese and walnuts, 1/2 oz. cranberries and finish with 2 fl. oz. of dressing.