Spinach & Sweet Potato Salad

Good Lord, today has been one of those days.  Could be a girl thing, but sometimes I just wake up and the day is doomed.  Jason and I had planned to wake up and work out first thing this morning, and then I would make him a surprise breakfast!  Sounds fun enough!  Well, my workout sucked (in that again I just physically struggled) and then breakfast didn’t go that well either.  Actually, the food was amazing (ahem, as usual)…but I used my skillet to bake a casserole in and after I had removed it with pot-holders…minutes later…I went to grab the handle like durrrr no big deal and burned the crap-ola out of my hand.  Tears instantly started to fall and Jason reached in the freezer and gave me his heart…no, not that he told me sweet things…he physically handed me the frozen heart that we will be eating tomorrow.  Hopefully my hand doesn’t blister.  Anyway, after a failed work out and burning my hand I just wanted to scarf down food (by this time it’s freakin’ noon) so I didn’t get any pictures of my amazing surprise breakfast.  Fail!  However, I did want to give ya’ll this wonderful side option to read about.  It’s a spinach salad that is ohhhh sooo much more.  We had it for dinner last night along with some lamb steaks. Seriously, if you do anything worthwhile in life…make this salad.

What’s really awesome about this salad is that it really can be a side or even a whole dish.  You know me and my hearty salads…I like them to have a lot going on.  I can never be simple enough!  You can make this as a side to a really simple meat (steak that is just salt & peppered) or you can have a huge serving of this salad for lunch.  Spinach is ammmaazzzzzingly good for you, and the added apple and sweet potato could also make this a fitting post-workout snack.  Do what you will with it, but please give it a try.  You won’t regret it.

Ingredients

  • 1 large sweet potato, peeled and cubed
  • 1 tbsp. unrefined coconut oil
  • 1 apple, diced — leave the peel on
  • 8 strips of bacon, diced
  • 10 oz. of baby spinach
  • slivered almonds

Process

  1. Preheat your oven to 400 degrees.
  2. Toss your cubed sweet potato with the coconut oil and arrange in a single layer on a cookie sheet.
  3. Bake potatoes about 20 minutes – or until they’re crisp tender.
  4. While potatoes are baking, cook the diced bacon in a pan over medium heat until crispy.
  5. Combine spinach, diced apple, sweet potato and bacon — you don’t usually hear me say this, but only add the bacon and leave the grease out of it.  Do save it; however, to use for other meals.  You will add the bacon and potatoes warm…you want the spinach to wilt just a little bit.
  6. Toss entire salad with homemade dressing made of the following:
  • 1/4 c. olive oil
  • 1 tbsp. apple cider vinegar
  • 1 tsp. spicy brown mustard
  • palm full of dried basil
  • freshly ground black pepper to taste

After tossing the salad with your dressing, add a sprinkle of slivered almonds on top just for funsies.  Enjoy!

 

 

 

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