Scrumptious Potato Salad

Scrumptious Potato Salad

  • 2 punnets of Driscoll's raspberries (125 g)
  • 2 punnets of Driscoll's blackberries (125 g)
  • 1 large sweet potato, peeled and chopped into cubes
  • 4 rashers smoked bacon
  • 1 red onion, sliced
  • 600 g spinach leaves
  • 50 g toasted pecans
  • 80 ml red wine vinegar
  • 2 teaspoons maple syrup
  • 2 tablespoons cane sugar
  • 3 tablespoons olive oil
  • Salt and freshly ground black pepper

15 min | 4 servings | spring | dessert | easy | salad | lunch

Blackberry
Recipe sweet potato salad with raspberries and blackberries
Blackberry

Directions

  • Preheat oven to 190°C
  • Drizzle the sweet potato cubes with oil
  • Put onto a baking sheet and cook for 15-20 minutes or until golden brown
  • Lay the smoky bacon flat on another baking sheet, sprinkle with cane sugar and season
  • Bake 10 to 12 minutes or until crisp
  • Put the bacon onto a plate to cool, saving 3 tablespoons of jus for the dressing
  • Crumble the crunchy bacon into 1½ cm pieces
  • Heat bacon fat in a large pan; add onion and gently fry until golden brown
  • Add the blackberries, vinegar and syrup and remove from the heat
  • Fill a large bowl with fresh spinach leaves and dress with the warm fruity mixture
  • Gently mix in the raspberries, pecans, bacon and potato cubes
Leafs Blackberry
Leafs

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Whole Foods Market

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