Sweet Potato, Bacon & Pomegranate Salad

by Marla on November 10, 2010 · 64 comments

Follow Me on Pinterest

Thanksgiving holiday salad with sweet potatoes, bacon & baby spinach.

Are you looking for the perfect Thanksgiving or holiday salad? How about a salad that is a bit more substantial to fill your belly on a crisp fall or winter’s day? Look no further. I recently made this recipe for a friends Halloween potluck party. At first I was gonna do my go-to Greek Salad & then I opted to go more seasonal with this Bacon Sweet Potato Spinach Salad recipe. I am so glad I did. This salad was well received and it was served alongside a delicious Guinness turkey chili.

Roasted sweet potatoes on baking sheet

I usually roast my sweet potatoes in olive oil or a nut oil. This time I wanted the bacon to infuse everything. After cooking the bacon, I set aside the grease and tossed the sweet potato chunks in that. A fun choice for a change.

Recipe for Sweet Potato baby spinach salad with bacon & pomegrante seeds

As far as bacon goes, I used uncured pork bacon is this recipe. I usually tend to go with lighter turkey bacon, but it is very lean and does not yield enough left over fat in the pan.  In this case I knew I wanted to roast with the smoky bacon grease, so I needed to go with the fuller fat pork bacon. All you need for this recipe is a few tablespoons. I set the rest in the fridge to use for more holiday cooking and baking.

Grated gruyere cheese for fall holiday salad recipe.

What is your favorite grated cheese? I love Gruyére. It has a strong, nutty flavor and a little goes a long way. It tastes awesome simply grated and melted too. I have a casserole coming soon where I melt a bunch on the top. We love it in this recipe for Roasted Asparagus with Smoked Paprika.

Thanksgiving, fall & winter holiday side salad recipe.

What is your go-to salad to create for the fall-winter holidays?

Fall- winter organic holiday salad, side dish recipe.

Do you have a favorite sweet potato recipe? Please share with us.

Bacon Sweet Potato Spinach Salad

8-10 servings

NOTES

  • I used a small amount of  bacon fat to roast these sweet potatoes. You can also use olive oil, melted butter or your favorite oil.
  • You can use fresh or frozen pomegranate arils (seeds.) Just be sure if you use frozen to thaw them and blot off any additional moisture.

INGREDIENTS

  • 2 pounds Sweet Potatoes (Garnet Yams), cleaned, skins left on, cut into 1 ” cubes
  • a pinch of Garlic Salt
  • a pinch of ground Cinnamon
  • a pinch of ground Ginger
  • a pinch of ground ground Black Pepper
  • a few tablespoons pure Maple Syrup
  • 18-24 ounces Baby Spinach Leaves
  • 12 ounces crumbled Bacon (I used uncured Pork Bacon in this recipe) set aside bacon grease
  • a few handfuls of Pomegranate Seeds (arils)
  • grated Gruyére or your favorite cheese

METHOD

Preheat oven to 400˚F with rack in the center. Cook bacon until brown and crispy in a fry pan. Remove bacon from pan and drain on paper towels. Reserve bacon fat in a heat resistant container & set aside to cool a bit.

Toss sweet potato chunks with garlic salt, cinnamon, ginger, black pepper maple syrup and some bacon grease. (A little bacon grease goes a long way, so add a small amount first and you can always add more. I use just enough oil to grease them until slightly glistening.) Spread sweet potatoes on a sheet pan in a single layer. Roast for about 35 minutes until cooked through and golden brown. Toss once with tongs about halfway through cooking time for even browning. Remove sweet potatoes from oven and let cool.

Salad assembly: Put baby spinach in a large bowl. Top with roasted sweet potatoes, bacon crumbles, Gruyére and pomegranate seeds. You can season with some more garlic salt and black pepper if desired. When ready to serve, toss salad with your favorite vinaigrette dressing or olive oil and balsamic vinegar.

Print This Recipe...

Sweet Potato Recipe Links

Fall Salad Recipe Links

Related Posts with Thumbnails

{ 52 comments… read them below or add one }

1 Molly Chester November 10, 2010 at 6:31 am

YUM! This looks delicious!

Reply

2 Amanda November 10, 2010 at 6:33 am

Wow. Every single one of those pictures is amazing. And it just about makes me mouth water… you are brilliant!!

Reply

3 the urban baker November 10, 2010 at 6:34 am

wow, i am pretty much all over this salad. i love pretty much anything “pomegranate” and this salad will steal my heart. love the idea of a roasted veggie with a green! hmmm…….you’ve got me thinking! xx

Reply

4 Maria November 10, 2010 at 6:44 am

Great salad! I love the bright colors!

Reply

5 Jessica @ How Sweet November 10, 2010 at 7:17 am

That salad is just beautiful. I love pomegranate.

Reply

6 Kristen November 10, 2010 at 7:33 am

That is one deliciously loaded salad! I love it!

Reply

7 Rosa November 10, 2010 at 7:38 am

What a gorgeous salad! So colorful and flavorful.

Cheers,

Rosa

Reply

8 Jenny Flake November 10, 2010 at 7:52 am

Absolutely gorgeous!! Wow! Speechless at those gorgeous colors :)

Reply

9 Lori @ RecipeGirl November 10, 2010 at 7:55 am

Looks so delicious!!

Reply

10 The Duo Dishes November 10, 2010 at 8:03 am

A scaled down version of this salad will be made for lunch today. Sweet potatoes are a favorite.

Reply

11 Joanne November 10, 2010 at 8:56 am

I’ve made something similar to this with kale instead of spinach but I think I like this version with the pomegranates better. Definitely an awesome Thanksgiving side dish! Or you know. Lunch.

Reply

12 Georgia @ The Comfort of Cookign November 10, 2010 at 9:03 am

This is great, Marla! I’ve been looking for ideas for my big bag of pomegranate seeds, and thanks to this salad, I think I finally found one! This looks absolutely delicious, and it’s a nice departure from all the heavy meals we tend to stick to this season.

Reply

13 Heather @ Get Healthy with Heather November 10, 2010 at 9:11 am

Yum! Bacon and pomegranates go so well together. I can never get enough sweet potato too.

Reply

14 Angie's Recipes November 10, 2010 at 9:30 am

Spinach, sweet potatoes, bacon, cheese…wow Marla, you definitely how to take care of your family! I love the combination of flavours and it looks very appetizing and pretty.
Angie

Reply

15 Cookin' Canuck November 10, 2010 at 10:08 am

Oh my goodness, Marla! This is such a gorgeous salad. The mixture of flavors, textures and colors make this so appealing. Forget the green beans – this would be perfect for the Thanksgiving table.

Reply

16 Estela @ Weekly Bite November 10, 2010 at 10:34 am

Is there any way you can magical make this salad appear for my lunch today?

Looks delicious :)

Reply

17 Alison @ Ingredients, Inc. November 10, 2010 at 11:16 am

This is so pretty and looks fabulous with all of my favorite seasonal ingredients!

Reply

18 Dorothy at Shockinglydelicious November 10, 2010 at 11:35 am

Mmmmm….bacon.
Love your combo of salty bacon, sweet sweet potatoes, tart pom seeds, astringent spinach…and it is gorgeous, too!

Reply

19 Marla November 10, 2010 at 12:43 pm

Dorothy: Love how you break down the flavor elements of this salad. It does have all of that & more!

Faith: I could totally see you posting a salad like this.

Dara: Yes, this salad could replace the green beans – but I do have a green bean side coming your way really soon. I might have to allow them to share space on the Thanksgiving table!

Reply

20 Faith November 10, 2010 at 12:25 pm

Oh, so pretty! Love it, Marla. It’s funny, in the summer I tend to gravitate towards entirely raw salads and in the winter I tend to make beauties like this, with a mix of roasted and raw veggies. This would be perfect as part of a Thanskgiving feast!

Reply

21 Anna Johnston November 10, 2010 at 3:22 pm

OMG…, I have to try this, its so colourful and inviting.

Reply

22 Angie November 10, 2010 at 6:48 pm

I love it! Perfect, I’ll have to make this soon.

Reply

23 Katrina November 10, 2010 at 7:09 pm

Delicious! This salad looks so fresh and tasty. Impressive :)

Reply

24 recipe!!!!!! November 11, 2010 at 2:10 am

wow bacon potato!!!! i love it!

Reply

25 Barbara @Modern Comfort Food November 11, 2010 at 4:21 am

This is such a keeper recipe, Marla, and absolutely gorgeous! I often make a spinach, sweet potato, parsnip, dried cranberry, and gorgonzola salad in fall, but I like your recipe better. Must make!

Reply

26 Lentil Breakdown November 11, 2010 at 8:26 am

Wow, is that a gorgeous salad! I plan on making a salad with the roasted pumpkin chunks that are in my fridge and dried cranberries which will be visually similar to yours. Loved your chocolate pumpkin cornbread recipe, BTW!

Reply

27 My Man's Belly November 11, 2010 at 9:01 am

I love putting roasted sweet potatoes in salads, people never expect it. This salad looks gorgeous with all of the fall colors in one bowl.

Reply

28 Marla November 11, 2010 at 12:49 pm

Pam: Since we eat with our eyes first, you are right-the colors of a meal can entice as much as the flavor. The pomegranate seeds look like little gems in this salad.

Adair: This salad would be awesome with roasted pumpkin chunks. Wish I had some of those over here right now. Gotta have that red in the salad too, visual presentation is so important here. The cranberries are perfect if you don’t have the pom seeds on hand. Also nice because so many of us keep them in our pantries year round.

Reply

29 Nancy@acommunaltable November 11, 2010 at 1:57 pm

Marla,

This is truly stunning salad and I know it tastes delicious. A wonderful addition to the Thanksgiving table as well. Can’t wait to make it!!

Reply

30 5 Star Foodie November 11, 2010 at 3:10 pm

What a fabulous seasonal salad! I love the combo of sweet potatoes and pomegranates here, and it makes the salad look so colorful and festive!

Reply

31 naomi November 11, 2010 at 3:34 pm

Wow this salad is packed with flavor and popping with colors!

Reply

32 Sanjeeta kk November 12, 2010 at 3:24 am

Wow! The salad look so full of life, refreshing and healthy, Marla. Best wishes.

Reply

33 Mariko November 12, 2010 at 1:31 pm

Everything everything everything about this salad is perfect. I can just taste it all popping like crazy in my mouth.
I think I’ll add arugula too. Yum.

Reply

34 sippitysup November 12, 2010 at 2:15 pm

Love these big bold flavors! GREG

Reply

35 arugulove November 12, 2010 at 5:50 pm

OMG this looks so good. Thanks for the idea!

Reply

36 grace November 13, 2010 at 6:16 am

what magnificent presentation! this has salty, tangy, and earthy flavors–it’s a salad done right!

Reply

37 A Canadian Foodie November 13, 2010 at 1:57 pm

Decadent, flavourful… crunchy, crispy, juicy, fatty and citrusy…. all it a bowl.

Reply

38 Betty @ scrambled hen fruit November 13, 2010 at 6:32 pm

Not only is this salad gorgeous, the flavor combination is fabulous. I love the roast sweet potato in it!

Reply

39 Valentine November 14, 2010 at 7:12 am

This is a brilliant idea and the photography is beautiful.

Reply

40 Caitlin November 14, 2010 at 10:26 am

Love the colors and the flavors! Perfect for fall. Spinach salads are always great.
Awesome job with the photos!

Reply

41 Lesley Miller November 30, 2010 at 1:53 pm

I’m not exactly sure how to get trackbacks to show, but I wanted you to know Erin at Queen of Tarts linked to this post a few weeks ago. I told her about your blog. She wasn’t with me at BlogHer Food but she came the following day. Anyway, LOVE this salad. You did a great job with the photos.

Reply

42 Marla November 30, 2010 at 4:39 pm

Lesley: You are so sweet! I never did see that trackback from the Queen of Tarts. I just visited her blog & her cakes are gorgeous! I am so happy that you loved this salad. I wish we had it for dinner over here tonight.

Nana: Gosh, you made my day! There is nothing like having a reader come back & tell me how much they enjoyed a recipe I created. Thanks for your kind words & I am so happy that my salad was a part of your Thanksgiving :)

Reply

43 Nana November 30, 2010 at 3:46 pm

We prepared this salad for Thanksgiving and it was delicious. Very unique and just enough sweet and sour to make it interesting.

Reply

44 Cheeta December 2, 2010 at 7:29 pm

YUM! I am so glad i hit the like button on Face Book!!! ;D

Reply

45 Kendra December 8, 2010 at 12:08 pm

Seriously?
Bacon = meat. Sweet potato = veg. Pomegranate = fruit.
I could cry.
I may never eat anything else ever again!
YUM. Oh joy. YUM!

Reply

46 Marla December 8, 2010 at 12:19 pm

Kendra: You just made me laugh. Really! I could cry too!

Reply

47 Lynne@365 Days of Baking April 26, 2011 at 9:04 am

Marla,
I just came across your site and love your recipes, especially this salad – I have a soft spot for sweet potatoes. I’m so glad I found you on FaceBook!

Reply

48 Marla April 26, 2011 at 2:14 pm

I am so glad you found me too Lynne! Over here we can’t get enough sweet potatoes either.

Reply

49 Amanda November 20, 2011 at 7:48 pm

Awesome recipe! I love the choice of ingredients and your pictures look so good too! Please check out my recipe for bacon and pea quinoa salad… http://bit.ly/baconpeaquinoasalad

Thanks!

Reply

50 Paula November 28, 2011 at 2:51 pm

I made this for thanksgiving for my boyfriend’s family and they loved it. thanks!

Reply

51 Chase October 21, 2013 at 5:06 pm

This was amazing….so different and so awesome. I just sauteed the sweet potatoes in after the bacon cooked a while and used a Maple Balsamic with evoo dressing. No pomegranate but i used a smoked apple cheddar cheese. Phenomenal.

Reply

52 Marla October 22, 2013 at 7:12 pm

Ohhhhh. I love what you did with this recipe! Thanks for sharing :)

Reply

Leave a Comment

{ 12 trackbacks }

Previous post:

Next post: