Description

A vibrant and satisfying Roasted Sweet Potato Salad featuring tender roasted sweet potatoes, peppery rocket, toasted pecans, crispy bacon, and creamy goat cheese, all tossed in a honey-lemon Dijon dressing. This salad delivers a perfect balance of sweet, savory, and tangy flavors with a delightful mix of textures, ideal for a wholesome lunch or light dinner.

Ingredients

Scale

Sweet Potato and Roast

600 – 700 g (1.2 – 1.4 lb) sweet potato, peeled (about 2 medium)
1 1/2 tbsp olive oil
Salt and pepper, to taste

Salad Base

100 g (3.5 oz) rocket salad / arugula (about 3 handfuls)
1/2 cup (70 g / 5 oz) pecans
100 g (3.5 oz) bacon, chopped (lean preferred)
60 g (2 oz) goat cheese or Danish feta (see Note 1)

Dressing

1 tbsp honey
2 tbsp fresh lemon juice
2 tbsp extra virgin olive oil
1/2 tsp Dijon mustard

For Cooking

1 tsp oil (for cooking bacon)

Instructions

Preheat the Oven: Set your oven to 220°C (430°F) to prepare for roasting the sweet potatoes.
Prepare Sweet Potatoes: Slice the peeled sweet potatoes into 1.5 cm (3/5 inch) thick rounds. If any slices are large, cut them in half to create semi-circles.
Toss with Oil and Seasoning: In a bowl, drizzle the sweet potato slices with olive oil, then sprinkle with salt and pepper. Toss thoroughly to coat each piece evenly.
Roast the Sweet Potatoes: Spread the sweet potato slices in a single layer on a baking tray. Roast for 20 minutes, then carefully flip each piece using an egg flipper or spatula. Continue roasting for another 10 minutes, or until they are golden and tender.
Make the Dressing: While the potatoes roast, combine honey, lemon juice, extra virgin olive oil, and Dijon mustard in a jar. Use a teaspoon to scrape any honey off the bottom, then securely close and shake vigorously until well combined.
Toast Pecans: Heat a dry skillet over medium-high heat. Add pecans and toast for about 3 minutes, stirring occasionally, until fragrant and slightly browned. Remove from skillet and set aside.
Cook Bacon: In the same skillet, add 1 teaspoon of oil and then the chopped bacon. Cook over medium heat until bacon is golden and crispy. Remove from heat.
Assemble Salad: In a large salad bowl, place the roasted sweet potatoes, rocket, toasted pecans, cooked bacon (reserve some of each for garnish), and crumbled goat cheese. Pour the majority of the dressing over the salad and toss gently to combine flavors.
Garnish and Serve: Transfer the salad to a serving bowl. Sprinkle with the reserved bacon, pecans, and goat cheese. Drizzle with the remaining dressing just before serving. Enjoy the fresh, flavorful salad immediately.

Notes

Note 1: You can substitute goat cheese with Danish feta if preferred. Both add a creamy, tangy contrast that complements the sweetness of the roasted potatoes.
Ensure the sweet potatoes are cut evenly to guarantee uniform roasting.
For a vegetarian version, omit the bacon and consider adding roasted chickpeas or smoked tofu for protein.
Use fresh lemon juice for the dressing to get the best bright flavor.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Salad
Method: Roasting
Cuisine: Western

Keywords: roasted sweet potato salad, arugula salad, pecan salad, bacon salad, goat cheese salad, healthy salad, autumn salad, honey lemon dressing