with Maple-Shallot Vinaigrette and Feta
Ingredients: Sweet potato • Gala apple • Arugula and spinach mix • Bacon (pork, water, salt, sugar, sodium phosphates, sodium erythorbate, sodium nitrite, spices, smoke) • Shallot • Maple syrup • Spring mix (lolla rosa multi-leaf lettuce, red flash red oak lettuce, red leaf multi-leaf lettuce, green oak lettuce, bally hoo tango lettuce) • Feta cheese (milk) (pasteurized milk, partly skimmed milk, modified milk ingredients, water, salt, lipase, bacterial culture, microbial enzyme, cellulose, potassium sorbate, lactic acid, natamycin, calcium chloride) • Pecans • Red wine vinegar • Whole grain mustard (mustard) (water, white vinegar, mustard seeds, white wine vinegar, salt, sugar, mustard bran, citric acid, turmeric, spices, spice extract, natural flavour, xanthan gum).
Allergens
Tags
Bacon Strips
100 g
Sweet Potato
1 unit(s)
Arugula and Spinach Mix
113 g
Spring Mix
28 g
Gala Apple
0.5 unit(s)
Shallot
1 unit(s)
Feta Cheese, crumbled
0.25 cup
Red Wine Vinegar
1 tbsp
Maple Syrup
2 tbsp
Whole Grain Mustard
1 tbsp
Pecans
28 g
Oil
1 tsp
Pepper
0.25 tsp
Salt
0.25 tsp
Sugar
1 tsp
- Preheat the oven to 450˚F.
- Wash and dry all produce.
-
Cut sweet potato into 1/2-inch pieces. To an unlined baking sheet, add sweet potatoes and 1 tsp (2 tsp) oil. Season with salt and pepper, then toss to coat. (TIP: If you don't like the sk
- Roast in the middle of the oven for 16-18 min, flipping halfway through, until tender and golden.
- Meanwhile, peel, then cut half the shallot into 1/8-inch slices. Cut remaining half into 1/4-inch thick pieces.
- To a small pot, add sliced shallots, vinegar and 1 tsp (2 tsp) sugar. Season with salt, then bring to a simmer over medium-high.
- Once simmering, cook for 1-2 min, stirring often, until sugar dissolves.
- Remove from heat. Transfer shallots, including liquid, to a small bowl.
- Set aside in the fridge to cool.
- Heat a large non-stick pan over medium.
- When hot, add pecans to the dry pan. Toast for 4-5 min, stirring often, until golden (TIP: Keep your eye on them so they don't burn!)
- Transfer to a plate.
- Core, then cut half the apple (use whole for 4 servings) into 1/8-inch slices.
- Heat the same pan over medium-high.
- On a clean cutting board, cut bacon into 1-inch pieces.
- When the pan is hot, add bacon. Cook for 5-7 min, stirring occasionally, until crispy.**
- Remove from heat, then, using a slotted spoon, transfer bacon to a paper towel-lined plate. Set aside.
- Carefully drain and discard all but 1 tbsp (2 tbsp) fat.
- Reheat the pan with reserved bacon fat over low.
- When the pan is hot, add remaining shallots, then season with salt and pepper. Cook for 1-2 min, stirring often, until tender and golden.
- Transfer shallots and bacon fat to a large bowl.
- Add maple syrup, whole grain mustard and 3 tbsp (6 tbsp) pickling liquid. Season with salt and pepper, then stir to combine.
- To the large bowl with maple-shallot vinaigrette, add sweet potato, arugular and spinach mix, spring mix, apples and toasted pecans. Season with salt and pepper, then toss to coat.
- Divide salad between plates.
- Sprinkle feta over top.
- Sprinkle bacon and pickled shallots over top.
590
kcal
Calories
40
g
Fat
11
g
Saturated Fat
48
g
Carbohydrate
26
g
Sugar
7
g
Dietary Fiber
12
g
Protein
40
mg
Cholesterol
920
mg
Sodium
0.1
g
Trans Fat
900
mg
Potassium
200
mg
Calcium
3
mg
Iron
with Maple-Shallot Vinaigrette and Feta
