Spring Salad with Maple-Bacon Dressing

by Susan Hanna

This delicious main-course salad from Canadian Living is a great way to welcome spring. Roast sweet potato, leeks and Brussels sprouts until tender. Meanwhile, cook the bacon, set aside and make the dressing. To assemble the salad, combine spinach, roasted vegetables, edamame and radishes in a bowl, toss with dressing and top with goat cheese, bacon and nuts, if using. Cook’s note: I omitted the edamame and the nuts.

Avoiding Additives and Preservatives

I used Free From bacon, pure maple syrup, Allen’s cider vinegar, President’s Choice Old-Fashioned Dijon mustard and President’s Choice goat cheese. All are available at our local Your Independent Grocer. Be sure to use freshly squeezed lemon juice. For more recipes using all-natural ingredients, visit Eye For a Recipe.

Serves 4.

Ingredients:

Roasted vegetables

• 1 small sweet potato, peeled and diced (about 2 cups/500 ml)
• 1 small leek (white/light green parts only), sliced in ½-inch (1.25-cm) rounds
• 1 tbsp (15 ml) olive oil
• 2 cups (500 ml) halved Brussels sprouts
• Salt and pepper to taste

Maple-bacon dressing

• 4 slices thick-cut bacon
• 2 tbsp (30 ml) maple syrup
• 1 ½ tbsp (22.5 ml) apple cider vinegar
• 1 tsp (5 ml) Dijon mustard
• 2 tbsp (30 ml) olive oil
• 1 tsp (5 ml) lemon juice
• Salt and pepper

Assembly

• 2 cups (500 ml) baby spinach
• ½ cup (125 ml) thawed shelled edamame
• 3 radishes, thinly sliced
• ½ cup (125 ml) crumbled goat cheese
• 1/3 cup (83 ml) toasted chopped pecans (optional)

Preparation:

1. Preheat oven to 400°F (200°C). Toss sweet potato, leek and Brussels sprouts with 1 tbsp olive oil, salt and pepper on a parchment-lined baking sheet. Roast for about 20-25 minutes until tender and browned.
2. Meanwhile, cook bacon in a skillet until crisp. Remove bacon, leaving 2 tbsp of fat in the pan (or adding olive oil to make 2 tbsp). Whisk in maple syrup, vinegar, Dijon, olive oil and lemon juice. Heat briefly if desired.
3. In a large bowl, combine roasted vegetables, spinach, edamame and radishes. Drizzle with warm dressing and toss gently to coat. Top with goat cheese, crispy bacon and pecans, if using.

From Canadian Living