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Home Side Salads

Roasted Sweet Potato Salad with Honey Lemon Dressing

By:Nagi
Published:9 Nov '16Updated:5 Jul '21
94 Comments
Recipe v Dozer v

Perfect match: golden roasted sweet potato, rocket / arugula, feta or goats cheese, pecans and a drizzle of Honey Lemon Dressing. This Roasted Sweet Potato salad is worthy of a meal or as a side for an occasion – especially if you add a little sprinkle of bacon!

Roasted Sweet Potato Salad - with arugula/rocket, pecans, goats cheese or feta, a sprinkle of bacon and a beautiful Honey Lemon dressing. www.recipetineats.com

AN IRRESISTIBLE SWEET POTATO SALAD!

This is a terrific “meaty” salad that’s loaded with fantastic textures and flavours, and is filling enough to serve as a main.

The combination of peppery fresh rocket / arugula leaves, the sweet potato with the caramelised edges, the soft crunch of pecans with the salty feta then finished with lemony honey dressing is irresistible. One bite, and you’ll go back for more and more!

Roasted Sweet Potato Salad - with arugula/rocket, pecans, goats cheese or feta, a sprinkle of bacon and a beautiful Honey Lemon dressing. www.recipetineats.com

THE BEST WAY TO ROAST SWEET POTATOES

Every time I roast sweet potatoes, I wonder why I don’t make it more often. So juicy and soft on the inside, naturally sweet, and caramelises beautifully on the outside. I can’t think of another vegetable that caramelises this well. Not even pumpkin – it gets too mushy before it caramelises like this.

I’ve experimented roasting sweet potatoes in various ways, and I find I get the best results using olive oil and roasting it in a stinking hot oven. While butter has a lovely flavour, it burns at high oven temperatures. I’ve tried using a mix of butter and oil too, but still found that the butter became too bitter.

Roasted Sweet Potato Salad - with arugula/rocket, pecans, goats cheese or feta, a sprinkle of bacon and a beautiful Honey Lemon dressing. www.recipetineats.com

Though sweet potato is already sweet, it pairs perfectly with a Honey Lemon Dressing. I promise it’s not too sweet! I’m a savoury girl, so I’m very particular about the level of sweetness in savoury foods. The honey just takes the edge off the sharpness of the lemon, as well as thickening it so the dressing clings to the salad.

honey-lemon-dressing_diy

I’ve made this a ridiculous number of times over the past month or so. It’s my current obsession. I’m really into salads at the moment. Salads as meals. I’ve got a few more favorites coming up in the next few weeks, I hope you like them!

This is also a salad that regularly has a place during holiday feasting. Christmas, Thanksgiving and Easter. 🙂 It’s a terrific side because it’s something a little more interesting that the usual garden salad, and it’s a total crowd pleaser.

Hope you enjoy! – Nagi x

MORE AMAZING POTATO RECIPES

  • Lemon Potato Salad – a terrific mayo free potato salad!

  • Spiral Sweet Potato Bake

  • Truly Crunchy Roast Potatoes (and I mean seriously crunchy!)

  • Crispy SMASHED Potatoes – a crowd favourite!

  • Fondant Sweet Potatoes – roasted in stock for a savoury kick

  • Parmesan Crusted Potatoes

  • Greek Lemon Potatoes

  • See all Potato recipes

Roasted Sweet Potato Salad - with arugula/rocket, pecans, goats cheese or feta, a sprinkle of bacon and a beautiful Honey Lemon dressing. www.recipetineats.com

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Roasted Sweet Potato Salad - with arugula/rocket, pecans, goats cheese or feta, a sprinkle of bacon and a beautiful Honey Lemon dressing. recipetineats.com

Roasted Sweet Potato Salad

Author: Nagi | RecipeTin Eats
Prep: 15 mins
Cook: 30 mins
Total: 45 mins
Salad
5 from 27 votes
Servings2 as a meal, 4 as a side
Tap or hover to scale
Print
  • 1420
The combination of ingredients in this salad is magical! Golden caramelised sweet potato that's juicy inside, fresh peppery rocket / arugula, warm soft crunch of pecans, creamy saltiness from goats cheese (or Danish feta), BACON and a drizzle of Honey Lemon Dressing. The dressing is not too sweet - just enough honey to cut through the sharpness of the lemon. Worthy of a meal or a place at a festive gathering!

Ingredients

Potato

  • 600 - 700 g / 1.2 - 1.4 lb sweet potato , peeled (2 medium)
  • 1 1/2 tbsp olive oil

Salad

  • 100 g / 3.5 oz rocket salad / arugula (~3 handfuls)
  • 1/2 cup (70g / 5 oz) pecans
  • 1 tsp oil
  • 100 g / 3.5 oz bacon , chopped (I used lean)
  • 60 g / 2 oz Goats Cheese or Danish feta (Note 1)

Honey Lemon Dressing

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

Instructions

  • Preheat oven to 220C / 430F.
  • Cut sweet potato into 1.5cm / 3/5" thick slices. Cut the larger rounds in half (into semi circles).
  • Place in a bowl, drizzle over oil, sprinkle with salt and pepper. Toss well to coat. Pour onto baking tray.
  • Roast for 20 minutes, then use an egg flip to turn and roast for a further 10 minutes or until golden.
  • Meanwhile, place Dressing ingredients in a jar, mix with a teaspoon (to get honey off the base) then shake well until combined.
  • Toast pecans in a dry skillet over medium high heat for 3 minutes, or until they smell nutty.
  • Remove pecans, then heat 1 tsp oil. Add bacon and cook until golden.
  • To assemble, place everything in a bowl, reserving some bacon, pecans and goats cheese for garnish. Drizzle with most of the dressing, then toss gently.
  • Transfer into a serving bowl, garnish with remaining bacon, pecans and goats cheese. Drizzle with remaining dressing. Serve!

Recipe Notes:

1. I like using Goats Cheese and Danish feta (the soft creamy feta, rather than hard like Greek feta) for this salad. They are creamy and soft, yet can be crumbled. Blue cheese would also work well with this salad, or any other cheese of choice that can be crumbled but is creamy when you bite into it.
2. My tips for roasting sweet potato so they are beautifully caramelised and not soggy on the outside: Don't use too much oil (really!) and roast in a hot oven!
3. Nutrition per serving, assuming 4 servings.

Nutrition Information:

Serving: 240gCalories: 392cal (20%)Carbohydrates: 38.6g (13%)Protein: 9.7g (19%)Fat: 23.5g (36%)Saturated Fat: 4.7g (29%)Polyunsaturated Fat: 18.7gCholesterol: 22mg (7%)Sodium: 330mg (14%)Fiber: 6.6g (28%)Sugar: 15.7g (17%)
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @RecipeTinEats.

LIFE OF DOZER

What? Dozer doesn’t like sweet potato peel? 😮

dozer-roasted-sweet-potato-salad-7

Roasted Sweet Potato Salad - magical combination of arugula/rocket, pecans, goats cheese or feta, a sprinkle of bacon and a beautiful Honey Lemon dressing. www.recipetineats.com

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94 Comments

  1. Ash says

    January 7, 2023 at 7:15 pm

    5 stars
    Oh lordy! This was so good!!
    Perfect onna hot summers night with a roast pork. Will definitely be making it again.

    Reply
  2. Alana says

    January 25, 2022 at 8:54 pm

    This salad was perfect! I made it to take to a friends and my husband commented that it was a lot and we’d bring some home… we did not!!! I added butter beans, and swapped the nuts for toasted seeds as there was a nut allergy. It was perfect. I served it as a summer side to your slow cooker roast chicken. There was nothing left over. Your recipes are always so good!

    Reply
  3. Belinda says

    December 30, 2021 at 12:09 pm

    5 stars
    Delicious!!
    Didn’t have some of the ingredients so swapped a few.
    Used spinach instead of rocket. Activated walnuts instead of pecans. Added celery & red onion,
    Thank you
    Nagi

    Reply
  4. Hieu says

    November 20, 2021 at 6:11 am

    5 stars
    This recipe hit the spot. I had sweet potato roasting in my oven and was looking for a salad to make with it. Found this and replaced the arugula (didn’t have it) with baby spinach. Delish!

    Reply
  5. Kathleen Medero says

    November 14, 2021 at 1:30 pm

    This recipe looks great. I would like to make for Thanksgiving. Can you cook the potatoes a day beforehand? What is the best way to store them. I saw this question asked but did not see an answer.

    Reply
    • Nagi says

      November 15, 2021 at 5:16 pm

      Yes Kathleen, you can roast them and keep them in a container then assemble the salad on the day. Sorry, I get hundreds of comments each day and I just don’t get to all of them! N x

      Reply
  6. Rachel says

    September 8, 2021 at 2:38 pm

    5 stars
    This was soooo good! I served it with your honey salmon. What other meat could you serve it with for my non seafood loving friends?

    Reply
    • Nagi says

      September 9, 2021 at 7:44 pm

      Hi Rachel, this would go with any protein!! N x

      Reply
  7. Reena says

    August 20, 2021 at 7:59 am

    5 stars
    Goes well with lemon garlic salmon. Very tasty, healthy, and filling!

    Reply
  8. Dalibor says

    March 21, 2021 at 3:15 am

    5 stars
    Amazing recipe! Perfect combination, my wife was delighted with this salad. I have adjusted it a bit, didn’t have pecan at hand, so I used pumpkin seeds instead. I also added sliced Parmesan Crusted Chicken, it fits perfectly.

    Reply
  9. Ruby says

    February 27, 2021 at 4:34 pm

    5 stars
    Made this and loved it! Got a little experimental and omitted the bacon and added blueberries! Will definitely make this again!

    Reply
  10. Connie says

    January 21, 2021 at 4:34 pm

    5 stars
    Hi Nagi, just wondering if this dressing can be made ahead & stored in the fridge for a few days? Thanks 🙂 & keep up the great work!

    Reply
  11. Rhonda Lee says

    December 29, 2020 at 8:38 pm

    5 stars
    Another Christmas table hit! The combined flavours are just divine!

    Reply
  12. Rhonda says

    December 19, 2020 at 6:53 pm

    5 stars
    This is going on the Christmas table even without trying it out first just based on the comments and combination of ingredients! I will be adding the cranberries as someone suggested. Thaks Nagi

    Reply
    • Peta says

      December 21, 2020 at 8:42 pm

      Roger that!

      Reply
  13. Ras says

    November 7, 2020 at 8:06 pm

    I just made it. I had to use walnuts as I could not find pecans. My roasted sweet potato did not look like yours. What am I doing wrong?

    Reply
    • Nagi says

      November 9, 2020 at 11:29 am

      Hi Ras – sorry you had issues, what exactly happened? N x

      Reply
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Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative! Read More

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