Godshall’s Turkey Bacon Spanish Salad



  • 4 slices Godshall’s Turkey Bacon
  • 1 medium eggplant, peeled, diced to 1” cubes
  • 3 tablespoons vegetable oil, divided
  • ½ teaspoon smoked paprika
  • ¼ teaspoon salt
  • ⅓ bunch asparagus, cut into 1” pieces
  • ½ cup cherry tomatoes, halved
  • ½ medium avocado, diced
  • ¼ cup red onion, sliced
  • ¼ cup corn kernels
  • 5 oz little gem lettuce
  • ½ cup Manchego cheese, shaved
  • 3-4 slices grilled or toasted sourdough bread

  • 1½ tablespoons honey
  • 1½ tablespoons sherry vinegar
  • 1 tablespoon fresh lemon juice
  • ¼ teaspoon salt
  • 3 tablespoons olive oil


  1. Preheat oven to 350°F.
  2. In a large bowl, toss eggplant with 2 tablespoons vegetable oil, salt, and paprika. Spread evenly on a parchment-lined baking sheet and bake for 30-35 minutes or until tender, turning tray halfway through.
  3. Lay out Godshall’s Turkey Bacon on a wire- or mesh-rack-lined sheet pan, bake for 20 minutes, remove from oven and chop.
  4. Toss asparagus with remaining vegetable oil and bake on parchment-lined pan for roughly 5 minutes, until just softened.
  5. For the dressing, combine honey, sherry vinegar, lemon juice, and salt in a medium bowl, whisk to mix well, then stir in olive oil.
  6. Divide little gem lettuce leaves between three to four plates.
  7. Combine chopped bacon, eggplant, asparagus, cherry tomatoes, avocado, red onion, and corn in a large mixing bowl, toss together with dressing. Place on top of little gem leaves.
  8. Garnish with shaved Manchego and serve with grilled or toasted sourdough bread on the side.