Ingredients

600 – 700 g (1.2 – 1.4 lb) sweet potato, peeled (2 medium)

1 1/2 tbsp olive oil

100 g (3.5 oz) rocket salad / arugula (~3 handfuls)

1/2 cup (70 g / 5 oz) pecans

1 tsp oil

100 g (3.5 oz) bacon, chopped (lean works well)

60 g (2 oz) goat cheese or Danish feta

1 tbsp honey

2 tbsp fresh lemon juice

2 tbsp extra virgin olive oil

1/2 tsp Dijon mustard

Salt and pepper, to taste

Instructions

Step 1: Preheat the oven to 220°C (430°F).

Step 2: Slice the peeled sweet potatoes into 1.5 cm (about 3/5 inch) thick rounds. For larger pieces, cut them in half to create semi-circles.

Step 3: Place the sweet potato slices in a bowl, drizzle with olive oil, and season with salt and pepper. Toss thoroughly to coat. Spread them out on a baking tray in a single layer.

Step 4: Roast in the oven for 20 minutes. Then, flip the slices using a spatula and roast for another 10 minutes or until the potatoes are golden and tender.

Step 5: While the sweet potatoes roast, combine the honey, lemon juice, extra virgin olive oil, and Dijon mustard in a jar. Stir to loosen the honey from the bottom, then shake well until the dressing is fully blended.

Step 6: Toast the pecans in a dry skillet over medium-high heat for about 3 minutes, until they release a nutty aroma. Remove from the pan and set aside.

Step 7: Add 1 teaspoon of oil to the skillet, then cook the chopped bacon over medium heat until crisp and golden. Drain on paper towels.

Step 8: In a large bowl, combine the roasted sweet potatoes, arugula, most of the toasted pecans, bacon, and crumbled goat cheese—reserving some of each for garnish. Drizzle with most of the dressing and toss gently to combine.

Step 9: Transfer the salad to a serving bowl. Garnish with the remaining bacon, pecans, and goat cheese, then drizzle with the rest of the dressing. Serve immediately and enjoy!

Tips & Variations

For extra flavor, add a handful of dried cranberries or chopped fresh herbs like parsley or thyme.

Swap goat cheese for feta or blue cheese depending on your taste preference.

For a vegetarian version, omit the bacon and add roasted chickpeas or grilled mushrooms.

Use pecans or walnuts for different nutty notes in the salad.

To save time, roast sweet potatoes a day ahead and store in the fridge, then assemble just before serving.

FAQs

Can I use other types of greens besides arugula?

Yes, baby spinach, mixed salad greens, or kale work well as alternatives. Just keep in mind that kale may benefit from a light massage with dressing to soften it.

Is this salad suitable for meal prep?

This salad can be prepped ahead by roasting the sweet potatoes and preparing the dressing in advance. Store components separately and assemble before eating for best texture and flavor.