- Olive oil (to coat potatoes)
- 1 large sweet potato, peeled and cut into 1 inch cubes
- 1/2 large onion, in slices not chopped
- 6 slices turkey bacon
- Mixed salad greens
- Salt & pepper
- Agave nectar
- White balsamic vinegar
- Mustard - I used this Maine Maple Champagne Mustard from my parents, but any stone ground or Dijon would do
Preheat over to 450 degrees.
Start by putting the sweet potato cubes on a baking sheet and toss them in olive oil, salt, and pepper. Roast for 25-30 minutes until they are soft and slightly browned.
Meanwhile, fry your turkey bacon (or bacon bacon!) in a pan until desired crispiness. I like mine really crispy so probably 5 minutes per side. When done, set on a paper towel to cool and crisp up.
In the same pan with bacon drippings (how does turkey bacon make drippings if it's nearly fat free? I don't get it...) fry your onion slices while tossing occasionally until caramelized and golden brown, about 7 minutes.
Whisk together ingredients for dressing in a small bowl.
To assemble salad, start with mixed greens in your serving bowl. Top with sweet potatoes, caramelized onions, and crumbled turkey bacon. Pour dressing over the top.
Mix together and DEVOUR!
Sweet, salty, savory, salad-y goodness. We'll make this one again!