Harvest Salad with Roasted Sweet Potatoes & Maple Bacon Vinaigrette

Directions

• Render the bacon
• First render the bacon by cutting it into 1 inch squares and adding to a small pot on medium low heat. Stir every couple of minutes, slowly drawing out the liquid and cooking it off until the fat renders out and the bacon begins to fry. Once the bacon has darkened, remove into a bowl lined with paper towel to drain. Set the bacon grease aside.
• Roast the sweet potatoes
• Add a roasting pan to the oven and preheat at 425. In a bowl toss together the roasted sweet potato ingredients. Once the oven comes to temperature let the pan heat for an additional 5 minutes. Add the seasoned sweet potatoes to the pan and cook for 15-20 minutes until tender and browning develops. Remove from the oven and set aside to cool slightly.
• Cook the asparagus
• Bring 3 cups of water to a boil. Add 1 tbsp of salt and stir to dissolve. Add the asparagus and boil for 2-3 minutes. Remove to a strainer and hit with cold water to stop the cooking. Cover with ice and set aside.
• Glaze the pecans
• In a small sauté pan over medium heat add the pecans, along with the bacon grease. Season with salt and pepper and cook for 2-3 minutes, tossing frequently to prevent burning. Add the sage and cook for another 2-3 minutes, tossing frequently. Add the maple syrup and toss to coat. Cook for another minute then remove to a baking sheet or some tin foil to cool.
• Make the dressing
• Make the dressing by whisking the dressing ingredients together in a bowl until smooth. Adjust salt, pepper, vinegar, and syrup levels to taste.
• Assemble the salad
• In a large bowl add the greens, topped with the bacon, cherry tomatoes, asparagus, thin-sliced shallots, roasted sweet potatoes, glazed pecans, and additional protein of choice (if desired). Top with as much of the vinaigrette as desired and toss to coat evenly. Enjoy at room temperature.