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Warm Spinach Salad

Course Dinner, Main Course, Salad
Total Time 1 hour
Servings 2

Ingredients

Roasted Sweet Potato

  • 1 cup sweet potato peeled and diced
  • 1/8 tsp salt
  • 1/16 tsp pepper
  • 1 tsp olive oil

Roasted Cranberries

  • 1 cup cranberries fresh
  • 1/2 tsp olive oil
  • 1 tsp sugar
  • 1/8 tsp salt
  • 1/16 tsp pepper

Pumpkin Seeds

  • 1/4 cup pumpkin seeds
  • 1/2 tsp honey
  • 1/2 tsp orange zest
  • 1/16 tsp salt
  • 1 pinch pepper

Salad

  • 6 cups baby spinach
  • 2 strips bacon diced
  • 1/4 sweet onion shaved
  • 2 tbsp goat cheese
  • 1 tbsp red wine vinegar

Instructions

Roasted Sweet Potatoes

  • Preheat oven to 350 degrees. Mix all ingredients and place on a lined sheet pan. Bake for 20 minutes or until tender. Cool and set aside.

Roasted Cranberries

  • Combine all ingredients and place on a line sheet pan. Bake for 10 minutes or until the cranberries burst. Cool an set aside. Reserve 1/8 cup of the roasted cranberries for the dressing.

Pumpkin Seeds

  • Combine all ingredients and place on a lined sheet pan. Bake for 8 minutes or until toasted. Cool and set aside.

Salad

  • Place the spinach in a bowl with sweet potatoes, cranberries, and pumpkin seeds. Heat a small skillet and cook off the bacon. When the bacon is crispy, add the onions. Cook until soft, then add the cranberries. Warm through then add the vinegar. Turn off the heat and add the dressing to the bowl. Toss the salad using tongs, season to taste, and divide between two plates. Garnish with goat cheese and serve.