Spinach Salad with Sweet Potato, Bacon, Walnuts, and Pomegranates

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 (454 g) nitrate-free bacon

1 medium yam, washed, peeled, cut into ½-inch cubes, about 2 cups (480 ml)

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 (75 ml) extra-virgin olive oil

3 Tbsp (45 ml) balsamic vinegar

1 shallot, diced

½ tsp Grey Poupon

Ground sea salt and freshly ground pepper to taste

1. 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 (5 ml) bacon fat and set aside to cool. Crumble bacon.
2. 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.
3. Whisk together extra-virgin olive oil, balsamic vinegar, shallot, and Grey Poupon mustard. Add salt and freshly ground pepper to taste.
4. Place baby spinach in a large bowl. Top with bacon crumbles, roasted yams, Gruyere, pomegranate seeds, and walnuts. Toss with vinaigrette.

More Recipes You'll Love

• SALAD SHIRAZI
• Grilled Chicken Antipasto Salad
• Summer Fresh Fruit Salad

Spinach salad with sweet potato, bacon, walnuts, and pomegranates is a winter salad worth turning the oven on for. Yams roasted in bacon fat with warm spices tumble over baby spinach with crisp bacon, Gruyere, walnuts, and jewel-like pomegranate seeds. A balsamic-shallot vinaigrette ties the whole bowl together.

Pro Tips

• Roast the yam cubes in the reserved bacon fat with the cinnamon and ginger. Rendering them in bacon fat instead of plain oil is the flavor secret of this salad.
• Cool the roasted yam before assembling. Warm yam wilts the baby spinach into a soggy mess instead of sitting proudly on top.
• Whisk the dressing with Grey Poupon — the mustard emulsifies the oil and vinegar into a creamy, clingy vinaigrette that coats every leaf.
• Add the pomegranate seeds at the very end so they stay burst-fresh and do not bleed red across the whole bowl.

Frequently Asked Questions

Can I make this salad for a crowd?

It scales beautifully and the recipe already serves eight. Roast extra yam cubes on a second sheet pan rather than crowding the first one.

What can I use instead of pomegranate seeds?

Dried cranberries or fresh orange segments give the same sweet-tart pop against the bacon. Fresh apple dice work well too with the walnut and Gruyere.

Do I have to use Gruyere?

Any good melting or aged cheese works — Parmesan, white cheddar, or Comté all bring that salty richness. Omit it entirely for a dairy-free bowl.

Recipe Card

Stav Kogan

Spinach Salad with Sweet Potato, Bacon, Walnuts, and Pomegranates

Print Recipe Pin Recipe

Servings: 8 servings

Ingredients Method

Ingredients

  

1x2x3x?

• 16 oz nitrate-free bacon
• 1 medium yam, washed, peeled, cut into ½-inch cubes, about 2 cups
• 18–24 oz 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

Method

 

1. Preheat oven to 425 degrees with rack in the center.
2. In a large frying pan, cook bacon until brown and crispy.
3. Remove from pan and drain on paper towel.
4. Reserve 1 teaspoon bacon fat and set aside to cool. Crumble bacon.
5. Toss cubes with garlic salt, cinnamon, ginger, ground sea salt, black pepper, and bacon fat.
6. Spread cubes on a cookie sheet in a single layer.
7. Roast in oven for about 30-35 minutes until cooked through and golden brown.
8. Turn once with tongs about halfway through cooking time for even browning.
9. Remove yams from oven and let cool.
10. Whisk together extra-virgin olive oil, balsamic vinegar, shallot, and Grey Poupon mustard.
11. Add salt and freshly ground pepper to taste.
12. Place baby spinach in a large bowl.
13. Top with bacon crumbles, roasted yams, Gruyere, pomegranate seeds, and walnuts.
14. Toss with vinaigrette.

Tried this recipe?

Let us know how it was!