This salad is glorious in color, full flavored, and really filling. The roasted sweet potatoes are the perfect counterbalance to the salty bacon-just a little of which adds big flavor while keeping the fat under control. Runner’s World contributing food writer Mark Bittman likes to eat this salad for a whole-meal lunch or serve it as part of a big blowout at dinner.
Instructions :
1: Preheat the oven to 400°F. Put the potatoes on a baking sheet, drizzle with 2 tablespoons of the oil, and sprinkle with salt and black pepper to taste. Toss to coat. Roast, turning occasionally, for 25 minutes, or until crisp and brown on the outside and tender inside. Remove from the oven and keep on the pan until ready to use.
2: While the potatoes cook, place the bacon in a skillet over medium heat. Cook, turning once or twice, for 5 to 7 minutes, or until crisp. Drain on paper towels and pour off the fat, leaving darkened bits in the pan. When cool, break the bacon into pieces.
3: Return the pan to medium heat. Add the remaining 2 tablespoons oil. When it’s hot, add the bell pepper, onion, and ginger. Cook, stirring occasionally, for 5 minutes, or until just softened. Stir in the cumin and the orange juice and turn off the heat. (The recipe can be made up to an hour or so ahead to this point. Gently warm the dressing again before proceeding.)
4: Put the spinach in a bowl large enough to comfortably toss the salad quickly. Add the sweet potatoes, bacon pieces, and the warm dressing. Toss to combine. Taste and adjust the seasoning.
I’m Dr. Megan Justin
With a degree in Nutrition and years of experience working in U.S. hospitals, I specialize in creating personalized meal plans and delicious recipes for weight loss. I’m here to help you achieve your health goals with sustainable, easy-to-follow nutrition. Let’s transform your health, one meal at a time!
