Bacon Apple Cheddar Salad with Honey Mustard Dressing

Ingredients

• 5 ounces arugula (or baby spinach)
• 1 medium sweet potato, diced into 1/4-1/2 inch cubes
• Olive oil and salt to taste
• 2 cups diced rotisserie (or grilled) chicken
• 2/3 cup diced cooked bacon (~8-10 strips of bacon)
• 1 cup diced apple (we like honeycrisp)
• 1 cup cubed sharp cheddar cheese (1/4 inch cubes)
• 1 cup quick candied walnuts (recipe below)
• 1/2 cup dried cranberries (unsweetened)
• 1 tablespoon plain Greek yogurt
• 2 tablespoons extra virgin olive oil
• 2 tablespoons Dijon mustard
• 2 tablespoons freshly squeezed lemon juice
• 1 tablespoon honey
• 1/2 teaspoon kosher salt
• Pepper to taste
• 1 cup walnuts
• 2 tablespoons granulated sugar
• 2 tablespoons brown sugar
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon cinnamon
• Pinch of salt and (optional) cayenne
• 2 tablespoons water

Method

1. Heat oven to 400°F. Toss diced sweet potato with olive oil and salt, spread on a baking sheet, and roast 25-30 minutes until browned and tender, stirring occasionally.
2. Cook diced bacon in a skillet over medium heat, stirring often, until crisp. Remove with a slotted spoon and drain on paper towels.
3. In a skillet over medium heat, combine both sugars, vanilla, cinnamon, salt, cayenne, and water; cook about 1 minute until dissolved and bubbling. Add walnuts and stir constantly until liquid evaporates and nuts start to stick together and sugar crystallizes. Remove from heat and spread on parchment to cool completely.
4. Whisk together the yogurt, olive oil, mustard, lemon juice, honey, salt, and pepper until smooth; adjust seasoning to taste.
5. In a large bowl, layer the arugula with roasted sweet potato, chicken, bacon, apple, cheddar, candied walnuts, and dried cranberries. Drizzle with dressing just before serving and toss to combine.