Warm Spinach and Sweet Potato Salad


  • 3 cups peeled and diced sweet potatoes
  • 1 Tbsp coconut oil
  • 1 apple, diced
  • 8 strips of bacon, diced
  • 2 leeks, thinly sliced
  • 6 oz fresh baby spinach
  • Handful of sliced almonds for garnish


  • 1/4 cup olive oil
  • 1 Tbsp apple cider vinegar
  • 1 tsp spicy brown mustard (Trader Joe’s has a nice one)
  • Fresh ground black pepper to taste
  • 1 Tbsp dried basil
  • Pinch of cayenne pepper
  1. Preheat oven to 400 degrees.
  2. Toss the diced sweet potatoes with the coconut oil and spread onto a baking sheet.
  3. Bake for 20 minutes.
  4. Meanwhile, cook diced bacon in a large skillet.
  5. Once the bacon is crispy, add the sliced leeks and saute for another 4-5 minutes.
  6. Put your spinach in a large salad bowl and add the bacon and leek mixture.
  7. Toss well, letting the warm bacon welt the spinach.
  8. Add the apples and sweet potatoes to the salad and toss together.
  9. In a separate bowl, whisk together the salad dressing ingredients.
  10. Pour over the salad, mix well, and garnish with the sliced almonds.

Adapted from everydaypaleo.com

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