Sweet Potato & Pancetta Salad with Balsamic Vinaigrette
For a cozy winter salad that’s the ideal mix of sweet and savory, look no further than this sweet potato & pancetta salad with balsamic vinaigrette. With crisp and juicy apple slices, thyme roasted sweet potatoes, and umami-packed pancetta, this salad is perfectly finished with our sweet & tangy Balsamic Vinaigrette.
Ingredients
- 1 small sweet potato, cut into 1 inch pieces
- 1 tbsp California Olive Ranch 100% California Extra Virgin Olive Oil
- 4-6 thyme sprigs, leaves removed
- Salt and pepper, to taste
- .4 oz diced uncured pancetta
- 3 cups spring mix lettuce
- 1 apple, cut into 1 inch pieces
- ¼ cup pecans, roughly chopped
- 2 oz sharp cheddar cheese, grated
- ½ bottle of California Olive Ranch Balsamic Vinaigrette
Instructions
Preheat oven to 400 degrees.
On a baking sheet, toss the sweet potatoes, olive oil, thyme leaves, salt, and pepper, until evenly coated. Bake for 25-30 minutes until potatoes are tender. Let cool until about room temperature.
While the potatoes are roasting, heat a sauté pan over medium heat. Add the diced uncured pancetta pancetta and cook until crispy, stirring regularly, about 5-7 minutes. Transfer to a paper towel towel-lined plate.
Assemble the salad. Add the remaining ingredients along with the cooled pancetta and sweet potatoes and toss to combine. Enjoy!