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.

Ingredients

Scale

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)

Instructions

Preheat Oven: Preheat your oven to 220°C (430°F) to ensure it’s hot and ready for roasting the sweet potatoes.
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.
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.
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.
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.
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.
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.
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.
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