Roasted Sweet Potato Salad
A vibrant salad featuring caramelized sweet potatoes, crunchy pecans, crispy bacon, and creamy goat cheese, all drizzled with a honey lemon dressing.
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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Notes
Store roasted sweet potatoes and dressing separately for up to three days. Combine with fresh greens before serving.