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
Prep Time: 20 minutes Cook Time: 45 minutes Yield: 4 servings
Prep Time: 20 minutes
Cook Time: 45 minutes
Yield: 4 servings
- 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
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.
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.
#SundaySupper Winter Salads
- Amish Ham Salad from Cosmopolitan Cornbread
- Arugula, Butternut & White Bean Salad with Maple Vinaigrette from Pook's Pantry
- Arugula Salad with Maple Vinaigrette from Cooking Chat
- Beet Terrine from Jane's Adventures in Dinner
- Blood Orange and Salmon Salad with Blood Orange Vinaigrette from La Bella Vita Cucina
- Blood Orange, Beet, and Apple Salad with Goat Cheese and Citrus Honey Vinaigrette from Renee's Kitchen Adventures
- Blue Cheese and Pear Salad from That Skinny Chick Can Bake
- Breakfast Salad from Our Good Life
- Brussels Sprouts Salad with White Bean Dressing and Pecan Crisps from Beauty and the Beets
- Chill Chasing Matchstick Vegetable Pasta Salad from Cindy's Recipes and Writings
- Chopped Salad with Roasted Root Vegetables and Bacon from MyGourmetConnection
- Citrus Salad from A Day in the Life on the Farm
- Cobb Salad from Palatable Pastime
- Colorful Veggie Filled Quinoa with a Ginger-Lemon Dressing from Positively Stacy
- Crunchy Beet & Arugula Salad from The Crumby Cupcake
- Escarole and Roasted Broccoli Salad with Anchovy Dressing from The Texan New Yorker
- Farro Salad with Roasted Squash, Radicchio and Lemon-Tahini Dressing from Caroline's Cooking
- Grilled Chicken Salad from Real Food Real Deals
- Hot German Hot Noodle Salad from Seduction in the Kitchen
- Kale Salad with Lemony Tahini Dressing from My Life Cookbook
- Lemony Couscous Lentil Salad from Magnolia Days
- Low-Carb Spinach Breakfast Salad from Life Tastes Good
- Mandarin Tossed Salad from Meal Planning Magic
- Orange and Walnut Baby Spinach Salad w/ Quinoa and Citrus Vinaigrette from The Freshman Cook
- Quinoa Salad with Apples, Pecans and Dried Cranberries from The Chef Next Door
- Radicchio Pear Walnut Salad from The Bitter Side of Sweet
- Roasted Brussels Sprouts and Butternut Squash Salad with Hot Bacon Dressing from Cupcakes and Kale Chips
- Roasted Butternut Squash Pearl Couscous Salad from Mysavoryspoon
- Roasted Savoy Cabbage Slaw with Spicy Bacon Dressing from Food Lust People Love
- Roasted Squash and Cabbage Salad with Crispy Chick Peas from Monica's Table
- Shredded Beet Salad from Wholistic Woman
- Simple Arugula, Fennel and Leek Salad with Citrus from Simply Healthy Family
- Simple Spinach Cobb Salad With Lardons from And She Cooks
- Spinach Citrus Salad with Grapefruit Vinaigrette from From Gate to Plate
- Warm Balsamic Steak Salad with Honey Mustard Dressing from Momma's Meals
- Warm Cabbage Salad with Bacon and Goat Cheese from Nik Snacks
- Warm Cauliflower Spinach Salad with Pancetta from Taste and See
- Warm Potato and Broccoli Buffalo Salad from Sweet Mornings
- Warm Potato Salad with Arugula, Bacon and Brown Butter from Bobbi's Kozy Kitchen
- Warm Steak Tomato and Mozzarella Salad from Family Foodie
- Wilted Lettuce Salad from Confessions of a Cooking Diva
- Winter BLT Panzanella Salad from Hardly a Goddess
- Winter Citrus and Endive Salad from An Appealing Plan
- Winter Fruit Salad from Pies and Plots
- Winter Kale and Wild Rice Salad from Moore or Less Cooking
- Winter Salad with Blood Orange Vinaigrette from Hezzi-D's Books and Cooks
- Winter Salad with Fennel, Apple, Goat Cheese and Radishes from Delaware Girl Eats
- Winter Squash Quinoa Salad from Kitchen Gidget
- Plus Roasted Brussels Sprouts and Wild Rice Salad plus more Winter Salad Recipes by the Sunday Supper Movement
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