Spinach, Yam, & Pecan Salad with Bacon Vinaigrette

Back to all recipes

Spinach and yams are both full of great vitamins.  Try this recipe to increase your intake of these vegetables.

• 2 1/2 c. yams, peeled, cubed
• 1 T. olive oil
• 1/4 tsp. each of salt and pepper
• 1 T. sugar
• 1/2 c. pecan halves
• 3 strips thick-sliced bacon, diced
• 2 T. shallots, minced
• 3 T. apple cider vinegar
• 3 T. apple (or grape) juice
• 2 tsp. sugar
• 2 tsp. brown sugar
• 1 tsp. Dijon mustard
• 1/4 tsp. salt
• 1/4 tsp. pepper
• 3 T. olive oil
• 4 c. fresh spinach

Preheat oven to 350 degree. Toss yams with first listed oil, salt, pepper, and sugar. Spread on a baking sheet in a single layer and roast for 15 minutes. Sprinkle pecans over yams and roast until yams are tender and nuts are toasted, about 10 more minutes. Cool.

Saute bacon in a nonstick skillet over med-high heat while yams roast. When crisp, transfer bacon to a paper towel-lined plate; pour off all but 1 T. drippings. Saute shallots in drippings over medium heat for 1 minute, then stir in vinegar, juice, sugar, brown sugar, mustard, salt, and pepper; bring to a simmer. Remove from heat and whisk in oil; cool.

Combine spinach, bacon, potatoes, pecans, and dressing; toss gently to coat. Sprinkle servings of salad with sugar and salt if desired.

Makes 6 servings

Nutritional Information Per Serving (1 cup):

• Calories: 308
• Fat: 18 g
• Carbohydrate: 37 g
• Protein: 3 g
• Saturated Fat: 3 g
• Cholesterol: 5 mg
• Fiber: 3 g
• Calcium: 38 mg

Recipe from Ana Mitchell