General 

Bacon, Caramelized Onion & Toasted Pecan Salad with Sweet Potato Croutons & Fried Sage

 

This salad is one of my favorites and was recently shared by our friends at Fall Line Farms! Most of the ingredients in this salad can be ordered through their online service that allows you to order and pick up fresh farm food locally! The ingredients can be found in the fall and late winter!

Now, I don’t want you to get overwhelmed by the ingredients in this salad or the many steps listed to create it. This salad is an entire meal unto itself and if you desire more protein, you can easily add some chicken, shrimp or salmon on top. The salad serves 4 as a side dish or 2 as a main meal. Load it up because of all the flavors together or so heartwarming and delicious!

Pay attention to the fact that we will be using several skillets over again. This is important because it creates the layer of flavors that we want and also…it saves on your dishwashing time!!

 

Salad Ingredients: 

4 C Salad Greens of your choice–I love arugula so that is my go-to!  (Spinach or baby kale would be great as well)

1 medium red onion sliced

2 tsp. Ghee

¼ tsp. Herbes de Provence 

6 slices of bacon

½ C pecan pieces

1 medium-sized sweet potato

2 T Olive Oil

¼ tsp. Garlic powder

Salt & Pepper

15 Whole Fresh Sage Leaves

1 C avocado oil (optional if not using bacon drippings)

¼ C blue cheese, crumbled (optional)

 

 

Dressing Ingredients: 

White Balsamic Vinegar

Good Quality Olive Oil

Salt and Pepper

 

Directions: 

1. Preheat oven to 400 degrees. 

2. For the Sweet Potato Croutons: Cut sweet potato into ¼ inch cubes. Toss in a medium bowl with olive oil, garlic powder, salt and pepper.  Layer in one layer on a cookie sheet. (I use Parchment paper on my cookie sheet)  Roast for 30 minutes or until brown and slightly crispy.

 

 

3. For the Bacon: In a large skillet over medium-low heat, crisp up the bacon. Drain on the paper towel and then crumble. If using pastured pork bacon, leave the fat in the pan for later use.

 

 

4. For the Caramelized Onions: In a medium skillet over medium-low heat, melt ghee. Add the sliced onion and caramelize until soft and golden brown, adding Herbes de Provence when they are nearly finished. Set aside and save skillet for later use.

 

 

 

 

5. For the Toasted Pecans: In the medium skillet that you used for the onions, add just a scant amount of ghee and toast pecans. (I like using this skillet because the sweet onion flavor transfers to the pecans). 

 

 

 

6. For the Fried Sage: Heat up the skillet you used for the bacon until the bacon drippings are hot.  Place a sage leaf in to test the heat of the oil. If it sizzles then add the other sage leaves. Fry front for about a minute and then flip over to the backside. Remove and drain on a paper towel.  (If not using bacon drippings than you can use avocado oil. Make sure you have about ½ inch of oil in the skillet)

 

 

 

7. To Assemble the Salad: Layer the greens on the bottom, followed by the bacon, caramelized onions, blue cheese, and pecans. Save the croutons and sage leaves for after you dress the salad.

8. Dressing: This dressing is as simple as it gets.  I call it my 3-4 drizzle. I take the bottle of white balsamic and drizzle over the entire salad to the count of 3.  Then I take the Olive Oil and drizzle it over the entire salad to the count of 4. Salt and Pepper to taste and then toss. So easy!

9. To Eat:  After being tossed with the dressing top the salad off with sweet potato croutons and fried sage leaves and serve!

 

 

ENJOY!!!!

 

 

 

 

 

 

 

Print Recipe
 Bacon, Caramelized Onion and Toasted Pecan Salad
Prep Time 30 minutes
Servings
people
Ingredients
Prep Time 30 minutes
Servings
people
Ingredients
Instructions
  1. Preheat oven to 400 degrees.
  2. For the Sweet Potato Croutons: Cut sweet potato into ¼ inch cubes. Toss in a medium bowl with olive oil, garlic powder, salt and pepper. Layer in one layer on a cookie sheet. (I use Parchment paper on my cookie sheet) Roast for 30 minutes or until brown and slightly crispy.
  3. For the Bacon: In a large skillet over medium-low heat, crisp up the bacon. Drain on the paper towel and then crumble. If using pastured pork bacon, leave the fat in the pan for later use.
  4. For the Caramelized Onions: In a medium skillet over medium-low heat, melt ghee. Add the sliced onion and caramelize until soft and golden brown, adding Herbes de Provence when they are nearly finished. Set aside and save skillet for later use.
  5. For the Toasted Pecans: In the medium skillet that you used for the onions, add just a scant amount of ghee and toast pecans. (I like using this skillet because the sweet onion flavor transfers to the pecans).
  6. For the Fried Sage: Heat up the skillet you used for the bacon until the bacon drippings are hot. Place a sage leaf in to test the heat of the oil. If it sizzles then add the other sage leaves. Fry front for about a minute and then flip over to the backside. Remove and drain on a paper towel. (If not using bacon drippings than you can use avocado oil. Make sure you have about ½ inch of oil in the skillet)
  7. To Assemble the Salad: Layer the greens on the bottom, followed by the bacon, caramelized onions, blue cheese, and pecans. Save the croutons and sage leaves for after you dress the salad.
  8. Dressing: This dressing is as simple as it gets. I call it my 3-4 drizzle. I take the bottle of white balsamic and drizzle over the entire salad to the count of 3. Then I take the Olive Oil and drizzle it over the entire salad to the count of 4. Salt and Pepper to taste and then toss. So easy!
  9. To Eat: After being tossed with the dressing top the salad off with sweet potato croutons and fried sage leaves and serve!
  10. ENJOY!!!!

 

 

© The Sown Life LLC, 2019