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
18â24 ounces baby spinach, washed and dried
Âź 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.
