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Total Time
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  • Ingredients

  • Preparation

  • 1pkg Maple Leaf® Original Natural Bacon
  • 1 ½cup cubed sweet potato, roasted
  • 2cups purple kale, shredded
  • 2 ½cup baby greens
  • ½cup pecans, toasted
  • ½cup feta cheese, crumbled
  • ½cup fresh pomegranate
  • Dressing:

  • 4tbsp (60ml) good quality olive oil
  • 3tbsp (45ml) apple cider vinegar
  • 1tbsp (15ml) Dijon mustard
  • 1 ½tbsp (22ml) maple syrup
  • Salt
  • Pepper
  1. Preheat oven to 375ºF. Line a baking sheet with parchment paper.
  2. Cook bacon for 12 to 14 minutes or until crisp and a temperature of 165ºF is reached. Remove from baking sheet and blot with paper towel. Set aside and keep warm.
  3. In a large bowl combine kale, greens, pecans, cheese and pomegranate. Whisk all the ingredients for the dressing together until well combined. Pour over salad and toss to coat. Arrange onto platter.
  4. Roughly chop bacon and sprinkle over top. Serve immediately.
Tips icon

Simplify your salad – use Maple Leaf® Ready Crisp® bacon!

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