featured recipe
Za'atar Sweet Potato Maple Bacon Salad
DATE: September 17, 2025
Say hello to the salad that steals the show this season! Our Za’atar Spiced Sweet Potato Salad with Maple Vinaigrette is fall in every bite—roasted sweet potatoes tossed with our While My Za’atar Gently Weeps spice blend, crisp arugula, smoky bacon, tangy blue cheese, and a sweet maple drizzle. It’s cozy enough for weeknight dinners, yet festive and colorful enough to wow at holiday gatherings. A true autumn crowd-pleaser!
- Time:45 mins
- Serves: 6
Featured product
While My Za'atar Gently Weeps
Middle Eastern Spice
While My Za'atar Gently Weeps Refill
Middle Eastern Spice
For the Salad:
- 3 cups sweet potatoes, peeled and cut into ½-inch cubes
- 1 tbsp olive oil
- 1 tbsp Healthy On You While My Za’atar Gently Weeps Middle Eastern Spice Blend
- ½ tsp kosher salt
- 1 small shallot, thinly sliced
- 5 oz arugula greens
- 4 strips bacon, cooked and roughly chopped
- 2 oz blue cheese crumbles
- ¼ cup pepitas (pumpkin seeds), toasted if desired
Dressing:
- ¼ cup maple syrup
- 3 tbsp whole grain Dijon mustard
- 3 tbsp balsamic vinegar
- ¼ tsp sea salt
- ¼ tsp black pepper
Directions
- Preheat the oven to 400°F and line a 9x13-inch baking sheet with foil.
- In a large bowl, toss the sweet potato cubes with olive oil, While My Za’atar Gently Weeps spice blend, and kosher salt. Spread evenly on the prepared baking sheet and roast for 15–20 minutes, until tender. Allow to cool to room temperature.
- Make the dressing: In a small bowl, whisk together the maple syrup, Dijon mustard, balsamic vinegar, sea salt, and black pepper until smooth.
- Assemble the salad: On a large platter, spread the arugula in an even layer. Scatter the shallot slices over the greens, then add the cooled roasted sweet potatoes. Drizzle with the maple vinaigrette.
- Top with bacon, blue cheese crumbles, and pepitas. Serve with extra dressing on the side.
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