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Ingredients

  • 3 Tablespoons olive oil
  • 4 Slices maple wood smoked bacon
  • 2 Tablespoons packed brown sugar
  • 1 1/2 Packages (6 ounces) Driscoll's Blackberries
  • 1/3 Cup red wine vinegar
  • 2 Teaspoons maple syrup
  • 24 Ounces spinach leaves, rinsed and dried
  • 2 Packages (6 ounces each) Driscoll's Raspberries
  • 1/2 Cup pecans, toasted
  • 1 large sweet potato, peeled and cut into 3/4 inch cubes
  • Salt and ground black pepper, to taste
  • 1 red onion, halved and sliced vertically

Directions

  1. PREHEAT oven to 350°F.
  2. LINE a rimmed baking sheet with foil or parchment paper.
  3. LINE a large dinner plate with paper towels.
  4. TOSS sweet potatoes chunks with 3 tablespoons olive oil.
  5. ARRANGE sweet potato chunks on baking sheet.
  6. BAKE 15 to 20 minutes or until golden brown.
  7. WIPE CLEAN baking or replace foil/parchment paper as needed.
  8. LAY 4 slices bacon flat on baking sheet.
  9. SPRINKLE bacon with 2 tablespoons brown sugar.
  10. SEASON bacon with salt and pepper.
  11. BAKE bacon 10 to 12 minutes or until crisp.
  12. TRANSFER bacon to paper-towel-lined dinner plate.
  13. ALLOW bacon to cool.
  14. RESERVE three tablespoons bacon fat for dressing.
  15. CRUMBLE bacon into 1/2-inch pieces.
  16. HEAT bacon fat in a large skillet.
  17. ADD 1 sliced red onion.
  18. COOK onion over medium heat until golden brown.
  19. REMOVE onions from heat.
  20. ADD 1 ½ packages blackberries and 1/3 cup vinegar.
  21. ADD 2 teaspoons maple syrup.
  22. STIR gently to combine ingredients.
  23. PLACE 24 ounces spinach into a large bowl.
  24. POUR warm dressing over spinach and TOSS mixture quickly to wilt spinach.
  25. ADD 2 packages raspberries, ½ cup pecans, crumbled bacon, and sweet potato chunks.
  26. SEASON with salt and pepper.
  27. TOSS gently to combine.
  28. SERVE immediately.

Nutrition

Calories 362
Total Fat 21.45 g
Saturated Fat 6.36 g
Cholesterol 19.62 mg
Sodium 496 mg
Total Carbohydrates 36.74 g
Dietary Fiber 12.06 g
Protein 9.96 g