Roasted Sweet Potato Salad with Bacon, Pecans, and Goat’s Cheese Recipe

Introduction

This roasted sweet potato salad is a delightful mix of warm, tender sweet potatoes and fresh peppery arugula. Topped with crunchy toasted pecans, crispy bacon, and creamy goat cheese, it offers a perfect balance of flavors and textures for a satisfying meal or side dish.

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 recommended)
• 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

1. Step 1: Preheat the oven to 220°C (430°F).
2. Step 2: Cut the sweet potato into 1.5 cm (about 3/5 inch) thick slices. For larger rounds, cut them in half into semi-circles.
3. Step 3: Place the sweet potato slices in a bowl, drizzle with olive oil, and sprinkle with salt and pepper. Toss well to coat evenly. Spread the slices on a baking tray.
4. Step 4: Roast in the oven for 20 minutes. Then flip each piece using an egg flip or spatula, and roast for another 10 minutes or until golden and tender.
5. Step 5: While the sweet potatoes roast, prepare the dressing by combining honey, lemon juice, extra virgin olive oil, and Dijon mustard in a jar. Use a teaspoon to scrape any honey off the base, then shake well until fully mixed.
6. Step 6: Toast the pecans in a dry skillet over medium-high heat for about 3 minutes, or until fragrant and nutty. Remove from heat and set aside.
7. Step 7: In the same skillet, heat 1 teaspoon of oil. Add the chopped bacon and cook until golden and crispy. Remove from heat.
8. 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.
9. Step 9: Transfer the salad to a serving bowl. Garnish with the reserved bacon, pecans, and goat cheese. Drizzle the remaining dressing on top before serving.

Tips & Variations

• For a vegetarian option, omit the bacon and add extra toasted nuts or seeds for crunch.
• You can substitute arugula with baby spinach or mixed salad greens.
• Use maple syrup instead of honey for a different sweet note in the dressing.
• To add more depth, sprinkle some smoked paprika on the sweet potatoes before roasting.

Storage

Store any leftover salad in an airtight container in the refrigerator for up to 2 days. To keep the salad fresh, store the dressing separately and add just before serving. Reheat the sweet potatoes gently in the oven or microwave before tossing with the greens and dressing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this salad in advance?

Yes, you can roast the sweet potatoes and cook the bacon ahead of time. Store them separately and assemble the salad just before serving to maintain freshness and texture.

What can I use instead of goat cheese?

If you don’t have goat cheese, Danish feta or any crumbly cheese with a tangy flavor works well as a substitute in this salad.

Roasted Sweet Potato Salad with Bacon, Pecans, and Goat’s Cheese Recipe

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★★★★★

4.7 from 122 reviews

• Author: Sophie
• Total Time: 45 minutes
• Yield: 4 servings 1x

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Description

This Roasted Sweet Potato Salad combines tender, golden roasted sweet potato slices with peppery arugula, toasted pecans, crispy bacon, and creamy goat cheese, all tossed in a tangy honey-lemon Dijon dressing. It’s a delightful balance of sweet, savory, and fresh flavors, perfect as a hearty side or a light meal.

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Ingredients

Scale 1x2x3x

Sweet Potato and Vegetables

• 600 – 700 g (1.2 – 1.4 lb) sweet potato, peeled (about 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
• 100 g (3.5 oz) bacon, chopped (lean recommended)
• 60 g (2 oz) goat cheese or Danish feta

Dressing

• 1 tbsp honey
• 2 tbsp fresh lemon juice
• 2 tbsp extra virgin olive oil
• 1/2 tsp Dijon mustard
• Salt and pepper, to taste
• 1 tsp oil (for cooking bacon)

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Instructions

1. Preheat Oven: Preheat your oven to 220°C (430°F) to ensure it’s hot and ready for roasting the sweet potatoes.
2. Prepare Sweet Potatoes: Slice the sweet potatoes into 1.5 cm (approximately 3/5 inch) thick rounds. For larger slices, cut them in half to create semi-circles for even roasting.
3. Season and Roast Sweet Potatoes: Place the sweet potato slices in a bowl, drizzle with 1 1/2 tablespoons of olive oil, then season with salt and pepper. Toss thoroughly to coat all slices evenly. Spread the slices out in a single layer on a baking tray.
4. Roast Sweet Potatoes: Roast the slices in the oven for 20 minutes. Then, carefully flip them using a spatula or egg flip and roast for an additional 10 minutes until the sweet potatoes are golden and tender.
5. Make the Dressing: While the sweet potatoes roast, combine the honey, lemon juice, extra virgin olive oil, Dijon mustard, salt, and pepper in a jar. Use a teaspoon to scrape honey off the base, then shake the jar vigorously until well combined.
6. Toast Pecans: Place pecans in a dry skillet over medium-high heat. Toast them for about 3 minutes, stirring occasionally until they smell fragrant and nutty. Remove from heat and set aside.
7. Cook Bacon: In the same skillet, add 1 teaspoon of oil, then add the chopped bacon. Cook over medium heat until it turns golden and crisp. Remove from heat and drain on paper towels if needed.
8. Assemble Salad: In a large bowl, combine roasted sweet potatoes, arugula, toasted pecans, cooked bacon (reserve some pecans and bacon for garnish), and crumbled goat cheese (reserving some for garnish). Drizzle most of the dressing over the salad and toss gently to combine all ingredients.
9. Serve and Garnish: Transfer the salad to a serving bowl. Garnish with the reserved bacon, pecans, and goat cheese. Drizzle the remaining dressing on top just before serving. Enjoy!

Notes

• You can substitute goat cheese with Danish feta for a tangier flavor.
• Use lean bacon to reduce fat content without sacrificing flavor.
• Adjust honey and lemon juice quantities to taste for a sweeter or tangier dressing.
• The salad is best served fresh but can be kept refrigerated for up to one day.
• For a vegetarian version, omit bacon and substitute with roasted chickpeas or smoked tofu.

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

Keywords: roasted sweet potato salad, sweet potato recipe, arugula salad, pecans, bacon salad, goat cheese salad, honey lemon dressing, healthy salad