Preparation
Total Time
Serves
- 1pkg Maple Leaf® Original Natural Bacon
- 1 ½cup cubed sweet potato, roasted
- 2cups purple kale, shredded
- 2 ½cup baby greens
- ½cup pecans, toasted
- ½cup feta cheese, crumbled
- ½cup fresh pomegranate
- 4tbsp (60ml) good quality olive oil
- 3tbsp (45ml) apple cider vinegar
- 1tbsp (15ml) Dijon mustard
- 1 ½tbsp (22ml) maple syrup
- Salt
- Pepper
Dressing:
- Preheat oven to 375ºF. Line a baking sheet with parchment paper.
- Cook bacon for 12 to 14 minutes or until crisp and a temperature of 165ºF is reached. Remove from baking sheet and blot with paper towel. Set aside and keep warm.
- In a large bowl combine kale, greens, pecans, cheese and pomegranate. Whisk all the ingredients for the dressing together until well combined. Pour over salad and toss to coat. Arrange onto platter.
- Roughly chop bacon and sprinkle over top. Serve immediately.
Simplify your salad – use Maple Leaf® Ready Crisp® bacon!
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