Pouring Dressing on Roasted Sweet Potato Salad with Maple Walnuts and Pomegranate

Roasted Sweet Potato Spinach Salad with Maple Walnuts and Bacon

This Roasted Sweet Potato Spinach Salad with Maple-Glazed Walnuts, Pomegranate and Bacon makes a nutritious lunch or a festive salad for a holiday dinner.
Course Salads and Dressings
Cuisine American, Gluten-Free
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 side salads
Calories 236kcal
Author Flavour & Savour


  • 2 small sweet potatoes
  • 2 cups baby spinach leaves
  • 2 cups chopped romaine
  • 1/2 cup walnuts
  • 1.5 tsp pure maple syrup
  • 1/2 cup pomegranate arils
  • 2 slices bacon nitrate-free, cooked and crumbled

Honey-Dijon Dressing

  • 2 tbsp olive oil extra virgin
  • 2 tbsp lemon juice freshly squeezed
  • 1 tsp honey
  • 1 tsp Dijon mustard
  • salt and pepper to taste


  • Combine all ingredients for Honey-Dijon Dressing in a small jar. Set aside to allow flavours to blend.
  • Preheat oven to 400°F. When hot, place a baking tray in the oven to heat. Peel sweet potatoes and cut into rounds 1/2 inch thick. If potatoes are large, slice into half circles. In a medium bowl, toss with 1 1/2 teaspoons of olive oil, sprinkle lightly with salt and pepper.  Remove hot tray from oven using oven mitts, arrange sweet potatoes so they don't touch each other and return to the oven. Roast for 15 - 20 minutes or until tender, turning over half way through roasting time. For crispy edges, place under the broiler for 2 - 3 minutes, watching carefully.
  • Cook two strips of bacon in a skillet, or bake them in the oven alongside the sweet potatoes. When almost crisp, remove from oven and drain on paper towels.
  • Toast walnuts in a small skillet for 4 - 5 minutes, just until they become fragrant. Toss with 1 1/2 teaspoons pure maple syrup. Let cool on a sheet of parchment paper and break apart when cool.
  • Wash and dry spinach and chopped romaine. Arrange in bowls or on a serving platter, topping with maple-glazed walnuts, pomegranate arils, roasted sweet potatoes and crumbled bacon bits. Drizzle with dressing and serve immediately.


Calories: 236kcal | Carbohydrates: 9g | Protein: 4g | Fat: 21g | Saturated Fat: 3g | Cholesterol: 7mg | Sodium: 102mg | Potassium: 276mg | Fiber: 2g | Sugar: 5g | Vitamin A: 3525IU | Vitamin C: 10.1mg | Calcium: 37mg | Iron: 1.1mg