The Roasted Sweet Potato Salad is a colorful and hearty dish that combines the sweetness of roasted potatoes with the peppery bite of fresh greens. Golden slices of caramelized sweet potato are the centerpiece, offering a soft and juicy texture that contrasts beautifully with crunchy pecans and crisp bacon. Creamy, crumbled goats cheese adds a luxurious touch, while a honey lemon dressing brings everything together with a delicate balance of tang and sweetness. When you serve this salad, you’ll notice the vibrant colors and the variety of shapes—the crescent-shaped roasted sweet potato slices, rough-edged crumbles of cheese, and glossy roasted pecans scattered across a bed of fresh rocket. It’s as visually appealing as it is flavorful, making it a perfect addition to any meal or festive gathering.
Why We Love This Roasted Sweet Potato Salad Recipe
You’ll find that this salad is much more than just a side dish. It works perfectly as a light meal on its own or as a complement to a larger spread. The combination of textures makes every bite interesting: soft and caramelized potatoes, crunchy nuts, crisp bacon, and creamy cheese. The dressing is simple but incredibly effective, giving a hint of sweetness and acidity that enhances the natural flavors without overpowering them. You also have the flexibility to customize it to your taste. Swap bacon for a plant-based alternative if you prefer, or try different types of cheese to suit your preference. This salad is fresh, balanced, and satisfying, making it a favorite for everyday meals or special occasions.
Ingredients for Roasted Sweet Potato Salad
Here’s what you’ll need to make this delightful salad:
Potatoes:
- 600–700 g sweet potato, peeled (2 medium)
- 1 1/2 tbsp olive oil
Salad:
- 100 g rocket salad or arugula (~3 handfuls)
- 1/2 cup (70 g) pecans
- 1 tsp oil
- 100 g bacon, chopped (lean bacon works well)
- 60 g goats cheese or Danish feta
Honey Lemon 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
How to Make Roasted Sweet Potato Salad
Start by preheating your oven to 220°C (430°F). Slice the sweet potato into 1.5 cm thick rounds. For larger slices, cut them in half to create semi-circles. Place the slices in a bowl, drizzle with olive oil, and sprinkle lightly with salt and pepper. Toss well to coat the potatoes evenly. Spread them on a baking tray and roast for 20 minutes. After this, use a spatula to turn the slices over and roast for another 10 minutes or until they turn golden brown and caramelized.
While the sweet potato is roasting, you can prepare the dressing. Combine honey, lemon juice, extra virgin olive oil, Dijon mustard, and a pinch of salt and pepper in a jar. Stir to lift the honey from the bottom, then shake well until the dressing is smooth and emulsified.
Next, toast the pecans in a dry skillet over medium-high heat for about 3 minutes, just until you smell the nutty aroma. Remove them from the heat, then add 1 tsp of oil to the skillet and cook the chopped bacon until golden and crisp.
To assemble the salad, place the roasted sweet potatoes, rocket, toasted pecans, cooked bacon, and crumbled goats cheese into a large bowl. Reserve a few pieces of bacon, pecans, and cheese for garnishing. Drizzle most of the dressing over the salad and toss gently to combine all the flavors without breaking up the sweet potato slices. Transfer to a serving bowl and add the reserved ingredients on top, along with a final drizzle of dressing. Your salad is now ready to serve, full of color, textures, and fresh flavors that are inviting and delicious.
How to Serve Roasted Sweet Potato Salad
This salad can be enjoyed as a main meal or as a side dish. Serve it on a large platter for gatherings, or portion it into individual bowls for a personal meal. It pairs wonderfully with grilled chicken, fish, or roasted vegetables. You can also add slices of avocado or a sprinkle of seeds for extra texture and nutrition. The salad is best enjoyed immediately while the sweet potatoes are still warm, but the contrasting temperatures of the warm potatoes and cool greens make every bite interesting. A simple serving idea is to place the salad on a bed of extra arugula for added volume and a touch of fresh peppery flavor. You can also drizzle a little extra dressing right before serving to keep the flavors vibrant.
Expert Tips for Roasted Sweet Potato Salad
To make your roasted sweet potato salad exceptional, there are a few tips to keep in mind. First, make sure your oven is hot enough so the sweet potatoes caramelize properly. Too low a temperature can make them soggy. Cut the slices uniformly to ensure even cooking. Don’t overuse oil; just a light coating is enough to promote caramelization. When toasting pecans, watch them closely to avoid burning, as nuts can go from perfectly toasted to bitter very quickly. Use soft, creamy goats cheese or Danish feta to add a rich, melt-in-your-mouth texture, and crumble it gently over the salad to maintain a pleasant contrast with the roasted potatoes. Finally, toss the salad gently to avoid breaking the sweet potatoes into mushy pieces.
How to Store Roasted Sweet Potato Salad
If you have leftovers, store the salad components separately to maintain their textures. Keep roasted sweet potatoes in an airtight container in the fridge for up to three days. Pecans and bacon can be stored in separate containers to prevent them from becoming soggy. Greens should be kept dry and added just before serving. You can also store the dressing in a small jar in the fridge for up to a week. When ready to enjoy leftovers, gently reheat the sweet potatoes and toss everything together with fresh greens and dressing.
Variations of Roasted Sweet Potato Salad
You can customize this salad in many ways. Swap bacon for a plant-based alternative or roasted chickpeas for a vegetarian version. Try adding roasted red onions or bell peppers for extra flavor and color. Different cheeses like blue cheese or feta work well, depending on your preference. You can also experiment with nuts; walnuts or almonds are excellent substitutes for pecans. For a sweeter twist, drizzle a little maple syrup over the roasted sweet potatoes before adding them to the salad. Fresh herbs like parsley, mint, or thyme can enhance the aroma and add a bright note to the dish.
Frequently Asked Questions About Roasted Sweet Potato Salad
What type of sweet potato is best for this salad?
Choose a firm, orange-fleshed sweet potato. They roast well and stay tender inside without becoming mushy.
Can I make this salad ahead of time?
Yes, you can roast the sweet potatoes and prepare the dressing in advance. Assemble the salad just before serving to keep the greens fresh.
What can I use instead of bacon?
For a vegetarian version, roasted chickpeas or smoked tofu can add a similar savory flavor.
Can I use a different cheese?
Absolutely. Soft cheeses like blue cheese or creamy feta complement the sweet potatoes nicely. Avoid hard cheeses as they don’t crumble as well.
How long can I store the salad?
Store roasted sweet potatoes and dressing separately for up to three days. Add fresh greens just before serving to maintain texture.
Is this salad suitable for meal prep?
Yes, you can prepare components in advance and assemble daily. This keeps flavors fresh and textures intact.
Roasted Sweet Potato Salad
Equipment
- Baking Tray
- Skillet
- Jar for dressing
Ingredients
- 600-700 g sweet potato peeled (2 medium)
- 1½ tablespoons olive oil
- 100 g rocket salad or arugula (~3 handfuls)
- ½ cup pecans
- 1 teaspoon oil
- 100 g bacon chopped (lean bacon works well)
- 60 g goats cheese or Danish feta
- 1 tablespoon honey
- 2 tablespoons fresh lemon juice
- 2 tablespoons extra virgin olive oil
- ½ teaspoon Dijon mustard
- to taste salt and pepper
Instructions
- Preheat your oven to 220°C (430°F). Slice the sweet potato into 1.5 cm thick rounds.
- Place the slices in a bowl, drizzle with olive oil, and sprinkle with salt and pepper. Toss to coat evenly.
- Spread the slices on a baking tray and roast for 20 minutes. Turn the slices and roast for another 10 minutes until golden brown.
- While the sweet potatoes roast, prepare the dressing by combining honey, lemon juice, olive oil, Dijon mustard, salt, and pepper in a jar. Shake until smooth.
- Toast the pecans in a dry skillet over medium-high heat for about 3 minutes. Remove and set aside.
- In the same skillet, add oil and cook the chopped bacon until golden and crisp.
- In a large bowl, combine roasted sweet potatoes, rocket, toasted pecans, cooked bacon, and crumbled goats cheese. Reserve some for garnishing.
- Drizzle most of the dressing over the salad and toss gently to combine. Transfer to a serving bowl and garnish with reserved ingredients and extra dressing.
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