I discovered this salad in Mark Bittman’s Food Matters. The book is full of great, veggie-heavy recipes, but this is definitely one of my favourites. The flavours and textures are both exciting and comforting. It has become a staple dish at my house because it really is a salad that eats like a meal. It really doesn’t require anything to go along with it and is best served by the heaping bowlful. To me there is nothing quite as divine as a super nutrient hit, with a hint of bacon.
- 2 sweet potatoes, peeled and cut into medium dice
- 1/4 cup olive oil
- salt and pepper
- 2 slices of bacon
- 1 red bell pepper, diced
- 1 red onion, diced
- 1 tbsp fresh ginger, peeled and minced
- 1 tsp ground cumin
- juice of 1 orange
- 500g (1 lb) spinach leaves
Heat the oven to 200°C (400°F).
Toss the sweet potatoes with 2 tbsp of the oil and season with salt and pepper. Spread on a baking sheet and roast until crisp and brown on the outside (you will have to turn them at least once while in the oven) about 30 minutes.
While the potatoes cook, put the bacon in a heavy bottomed pan and cook on medium heat until crispy. Drain on paper towels and pour off excess fat, leaving any darkened bits in the pan.
Pour remaining oil into pan and put back on medium heat. When hot, add the pepper, onion and ginger. Cook, stirring occasionally, until softened – about 5 minutes. Stir in cumin and bacon crumbled into bits. Stir in orange juice and turn off heat.
Put spinach in a big bowl, top with potatoes and pour on warm dressing. Toss everything together.