Sweet Potato Bacon Spinach Salad W Fried Eggs
Elevate your salad game with this Sweet Potato Bacon Spinach Salad with Fried Eggs—a hearty, flavor-packed dish that’s as satisfying as it is nutritious. Featuring roasted sweet potatoes caramelized to perfection with smoked paprika, crispy thick-cut bacon, and fresh baby spinach, this salad strikes the perfect balance of savory and sweet. A tangy apple cider vinaigrette adds brightness, while perfectly cooked fried eggs with runny yolks crown each plate for the ultimate comfort-food touch. Easy to prepare in just 45 minutes, this wholesome recipe is ideal for brunch, lunch, or even a light dinner. Packed with protein, fiber, and bold flavors, it’s a surefire way to make greens irresistible!
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Recipe Information
Ingredients
- 2 medium (about 400g total) sweet potato
- 3 tablespoons olive oil
- 1 teaspoon smoked paprika
- 0.75 teaspoons kosher salt
- 0.5 teaspoons black pepper
- 6 slices thick-cut bacon
- 6 cups fresh baby spinach
- 0.25 medium (thinly sliced) red onion
- 2 tablespoons apple cider vinegar
- 1 teaspoon Dijon mustard
- 4 eggs large eggs
- 1 tablespoon unsalted butter
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Peel the sweet potatoes and cut them into 1-inch cubes. Place them on the prepared baking sheet, drizzle with 2 tablespoons of olive oil, and sprinkle with smoked paprika, 1/2 teaspoon of kosher salt, and 1/4 teaspoon of black pepper. Toss to coat evenly.
Roast the sweet potatoes in the preheated oven for 20-25 minutes, flipping halfway through, until they are tender and slightly caramelized.
Meanwhile, cook the bacon slices in a large skillet over medium heat until crispy. Transfer the cooked bacon to a paper towel-lined plate to drain, leaving about 2 tablespoons of bacon grease in the skillet.
In a large mixing bowl, combine the spinach and sliced red onion. Crumble the cooled bacon over the spinach.
In a small bowl, whisk together the apple cider vinegar, Dijon mustard, and the remaining 1 tablespoon of olive oil. Add a pinch of salt and pepper to taste. Set aside.
Once the sweet potatoes are done, let them cool for a few minutes, then add them to the spinach mixture.
Heat the reserved bacon grease over medium heat. Crack the eggs into the skillet and cook until the whites are set but the yolks are still runny, about 2-3 minutes. For firmer yolks, cook for an additional minute.
Drizzle the salad with the prepared dressing and gently toss to combine.
Plate the salad and top each serving with two fried eggs. Serve immediately and enjoy!
Nutrition Facts
Calories |
1084 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.3 g | 82% | |
| Saturated Fat | 18.8 g | 94% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 460 mg | 153% | |
| Sodium | 1915 mg | 83% | |
| Total Carbohydrate | 86.7 g | 32% | |
| Dietary Fiber | 15.2 g | 54% | |
| Total Sugars | 18.8 g | ||
| Protein | 41.9 g | 84% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 278 mg | 21% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 2321 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
