This salad was the result of a combined effort by John and myself. It might sound silly but since John and I started eating paleo together and as often as we can, cooking together, we have added another dimension to our relationship that we did not even know existed. There’s something really cool about creating food as a couple and although most of my time in the kitchen is spent with the kids, I look forward to the moments that I spend with my husband even more. I keep him from burning stuff and he keeps me creative; like with this salad, John pulled various things that we had on hand out of the fridge and started cooking while I ran behind making sure it all tasted good (and putting out any potential fires). John grilled a steak to have with the salad but next time I make this recipe I’ll probably add chicken to the salad to make it a meal all on it’s own.
Here’s the recipe!
Warm Spinach and Sweet Potato Salad
3 cups peeled and diced sweet potatoes
1 tbsp coconut oil
1 apple diced
8 strips of bacon, diced
2 leeks, thinly sliced
6 oz of fresh baby spinach
Handful of sliced almonds for garnish
¼ cup olive oil
1 tbsp apple cider vinegar
1 tsp spicy brown mustard (from Trader Joe’s)
Fresh ground black pepper to taste
1 tbsp of dried basil
Pinch of cayenne pepper
Preheat your oven to 400. Toss the diced sweet potatoes with the coconut oil and spread evenly on a baking sheet. Bake in your preheated oven for 20 minutes. While the sweet potatoes are baking, cook the diced bacon in a large skillet. Once the bacon is crispy, add the sliced leeks in with the bacon and saute for another 4-5 minutes. Put your spinach in a large salad bowl and add the bacon and leek mixture. Toss well, letting the warm bacon wilt the spinach. Add the apples and sweet potatoes to the salad and toss together. In a separate bowl whisk together the salad dressing ingredients. Pour over the salad, mix well and garnish with the sliced almonds.