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Roasted Sweet Potato Salad

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A hearty roasted sweet potato salad with rocket, pecans, bacon, goat cheese, and a honey lemon dressing.

Ingredients

Scale
  • 600–700 g (1.2–1.4 lb) sweet potato, peeled (2 medium)
  • 1½ tbsp olive oil
  • 100 g (3.5 oz) rocket/arugula (~3 handfuls)
  • ½ cup (70 g / 5 oz) pecans
  • 1 tsp oil (for toasting pecans)
  • 100 g (3.5 oz) bacon, chopped
  • 60 g (2 oz) goat cheese or Danish feta
  • 1 tbsp honey
  • 2 tbsp fresh lemon juice
  • 2 tbsp extra-virgin olive oil
  • ½ tsp Dijon mustard
  • Salt and pepper, to taste

Instructions

  1. Preheat oven to 220 °C (430 °F).
  2. Cut sweet potato into 1.5 cm (3/5″) thick slices; halve larger rounds.
  3. In a bowl, toss sweet potato with 1½ tbsp olive oil, salt, and pepper; spread on a baking tray.
  4. Roast for 20 minutes, flip, then roast 10 minutes more until golden.
  5. Meanwhile, combine honey, lemon juice, 2 tbsp olive oil, Dijon mustard, salt, and pepper in a jar; shake until emulsified.
  6. Toast pecans in a dry skillet over medium-high heat for 3 minutes until fragrant; set aside.
  7. Heat 1 tsp oil in the skillet; cook bacon until golden.
  8. In a large bowl, combine roasted sweet potatoes, rocket, pecans, bacon, and goat cheese; drizzle most of the dressing and toss gently.
  9. Transfer to a serving bowl, garnish with reserved pecans, bacon, and cheese; drizzle remaining dressing and serve.

Notes

  • You can substitute blue cheese or any creamy crumble-able cheese for goat cheese.
  • Ensure you don’t use too much oil and roast at high heat for caramelized, non-soggy sweet potatoes.

Nutrition

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

Find it online: https://yumrecipesnow.com/roasted-sweet-potato-salad/