Before starting, preheat the oven to 450˚F. Wash and dry all produce. Cut sweet potato into 1/2-inch pieces. Add sweet potatoes and 1 tsp (2 tsp) oil to an unlined baking sheet. Season with salt and pepper, then toss to coat. (TIP: If you don't like the skin, simply peel the sweet potato before cutting!) Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 16-18 min.

While sweet potatoes roast, peel, then cut half the shallot into 1/8-inch slices. Cut remaining half into 1/4-inch thick pieces.Add sliced shallots, vinegar and 1 tsp (2 tsp) sugar to a small pot. Season with salt. Bring to a simmer over medium-high heat.Once simmering, cook, stirring often, until sugar dissolves, 1-2 min.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 heat.When hot, add pecans to the dry pan. Toast, stirring often, until golden-brown, 4-5 min. (TIP: Keep your eye on them so they don't burn!)Transfer to a plate.Core, then cut half the apple (whole for 4 ppl) into 1/8-inch slices.

On a clean cutting board, cut bacon into 1-inch pieces.Heat the same pan over medium-high.When hot, add bacon. Cook, stirring occasionally, until crispy, 5-7 min.\*\*Remove from heat. 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.

Heat the pan with reserved fat over low.Add remaining shallots. Season with salt and pepper. Cook, stirring often, until tender and golden brown, 1-2 min.Transfer shallots along with 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.

Add sweet potato, spinach and arugula mix, spring mix, apples and pecans to bowl of dressing. Season with salt and pepper, then toss to coat.Divide salad between plates.Sprinkle feta over top.Sprinkle bacon and pickled shallots over top.