Chopped Salad with Roasted Root Vegetables and Bacon #SundaySupper

Chopped Salad with Roasted Root Vegetables and Bacon #SundaySupper

This chopped winter salad is a satisfying main dish that's packed with flavor and nutrition. Made with a combination of fresh spinach, romaine lettuce, chunks of tart apple and crispy bacon tossed in a shallot and honey vinaigrette, the salad is topped with roasted sweet potatoes, parsnips and turnips, candied walnuts for crunch, and a sprinkling of crumbled blue cheese.


Chopped Salad with Roasted Root Vegetables and Bacon #SundaySupper

  • Ingredients:
  • 4 slices thick-cut bacon, cut into 1/2-inch pieces
  • 1 tablespoon vegetable oil
  • 2 medium sweet potatoes, peeled and cut into 1-inch cubes
  • Salt and freshly ground black pepper
  • 1 lb parsnips, peeled, trimmed and cut into 1-inch pieces
  • 4 small purple-top turnips (about 3/4 lb), peeled, trimmed and cut into 1-inch cubes
  • 4 to 5 ounces fresh spinach leaves, chopped
  • 6 ounces romaine lettuce, chopped
  • 1 Granny Smith apple, peeled, cored and cut into 1-inch cubes
  • 1/4 cup dark brown sugar
  • 1-1/2 tablespoons water
  • 3/4 cup shelled walnuts
  • 4 tablespoons crumbled blue cheese
  • For the dressing (see notes):
  • 1/2 medium shallot, very finely chopped (about 1 teaspoon)
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon Dijon-style mustard
  • 1 tablespoon honey
  • 1/3 cup vegetable oil

Preparation:
Preheat the oven to 400°F and line a large baking pan with parchment.

Fry the bacon until crisp and transfer to a paper towel-lined plate to drain.

Add 1 tablespoon of the bacon drippings to a large bowl and stir in the vegetable oil. Add the sweet potatoes, season with salt and pepper and toss them to coat with the oil. Using a slotted spoon, transfer the sweet potatoes to a section of the prepared baking pan.

Add the parsnips to the bowl, season with salt and pepper and toss to coat with the oil mixture. Transfer to the baking pan alongside the sweet potatoes and repeat the process with the turnips.

Roast the vegetables until tender and lightly caramelized, 20 to 35 minutes, turning once about midway through the cooking time. Roasting times can vary so keep an eye on the different varieties and remove them from the oven as needed.

Once cooked, set the vegetables aside to cool for 10 minutes.

While the vegetables roast, make the candied walnuts. Combine the brown sugar and water in a 2-cup, microwave-safe glass measuring cup. Add a pinch of salt and stir to combine. Add the walnuts and stir to coat.

Microwave on high for 2-1/2 minutes and stir. If the sugar mixture has developed a thick, taffy-like consistency, the nuts are done. If not, return them to the microwave in 10 second increments until the consistency is right. Be careful not to overcook.

Transfer the nuts to a sheet of parchment paper, separate them and set aside to cool.

To make the dressing, add the shallot, vinegar, mustard and honey to a small bowl and whisk to combine. Slowly whisk in the oil until well blended.

Add the spinach, romaine lettuce, apple and reserved bacon to a large bowl. Drizzle half of the dressing over the mixture, toss to combine and season to taste with salt and pepper.

Divide the lettuce mix between 4 serving plates. Top each with a portion of roasted vegetables, some candied walnuts and a tablespoon of crumbled blue cheese.

Drizzle the remaining dressing over each salad and serve immediately.

Makes 4 servings

Recipe Notes:
Because the roasted root vegetables have so much flavor on their own, we feel this salad really doesn't need a lot of dressing. Consequently, our recipe only makes about 1/2 cup. If you prefer your salads more heavily dressed, we suggest doubling the dressing quantity. You can always refrigerate what's leftover for another day.


More Great Recipes from the Sunday Supper Movement

This chopped salad recipe is one of a collection of Winter Salads from the Sunday Supper Movement.

Find links to the rest of the collection below and be sure to visit the Sunday Supper website and check out the #SundaySupper board on Pinterest.

#SundaySupper Winter Salads
Join the #SundaySupper conversation on Twitter on Sunday!
Join the Sunday Supper Movement

We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement?
It's easy. Just click here: Sunday Supper Movement.

comments & replies

Gorgeous salad!

This salad has so many of my favorite ingredients. I haven't ever cooked with turnips, but now I'm excited to give them a try.

I love turnips! I'm excited to give this a try. Fun salad!

I love this veggie packed salad! It looks delish!!

Hi Lynne, beautiful salad, love the roasted veggies you added and the dressing sounds perfect.

I love roasted root veggies and I agree that you would just want a dash of dressing.

What a wonderful winter salad, full of healthy root veggies!
love the dressing too! So glad to 'meet' you!

I love roasting root vegetables. It brings out the flavor. Gorgeous salad!

I love everything about this salad....swoon...

You had me at bacon!

«  Easy Shrimp and Andouille Gumbo Slow Cooker Braciole  »

find a recipe

welcome

Welcome to MyGourmetConnection

Hello! I’m Lynne Webb, lifelong food lover & chief recipe creator here at MyGourmetConnection where we have more than 1500 original recipes, cooking tips & entertaining ideas for you to enjoy.  Learn more »

weekly newsletter

popular posts

sponsors

MyGourmetConnection recipes are Yummly Certified MyGourmetConnection is a member of the Sunday Supper Movement MyGourmetConnection is a member of the Sunday Supper Movement