This bountiful salad fills every bite with new tastes. Pomegranates provide little explosions of flavor that give this salad a respite from the ordinary.
Serves 8
16 oz nitrate-free bacon
1 medium yam, washed, peeled, cut into ½-inch cubes, about 2 cups
Pinch of garlic salt
Pinch of ground cinnamon
Pinch of ground ginger
Pinch of Kosher salt and freshly ground pepper
18–24 ounces baby spinach, washed and dried
¼ cup Gruyere, grated or your favorite cheese
A few handfuls of pomegranate seeds
A handful of whole walnuts
5 Tbsp extra-virgin olive oil
3 Tbsp balsamic vinegar
1 shallot, diced
½ tsp Grey Poupon
Ground sea salt and freshly ground pepper to taste
- Preheat oven to 425 degrees with rack in the center. In a large frying pan, cook bacon until brown and crispy. Remove from pan and drain on paper towel. Reserve 1 teaspoon bacon fat and set aside to cool. Crumble bacon.
- Toss cubes with garlic salt, cinnamon, ginger, ground sea salt, black pepper, and bacon fat. Spread cubes on a cookie sheet in a single layer. Roast in oven for about 30-35 minutes until cooked through and golden brown. Turn once with tongs about halfway through cooking time for even browning. Remove yams from oven and let cool.
- Whisk together extra-virgin olive oil, balsamic vinegar, shallot, and Grey Poupon mustard. Add salt and freshly ground pepper to taste.
- Place baby spinach in a large bowl. Top with bacon crumbles, roasted yams, Gruyere, pomegranate seeds, and walnuts. Toss with vinaigrette.
