Roasted Sweet Potato Salad with Honey Lemon Dressing

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!

It’s supposed to be Meat Free Wednesday here on RecipeTin Eats and this is the 2nd time in a row that I’ve failed. I had planned to share this Roasted Sweet Potato Salad but I “forgot” that I snuck a little sprinkle of bacon into this. *Head hang in shame*

Honestly, even back when I posted a preview photo of this recipe on Instagram, I totally failed to mention that there was bacon in it.

DUH.

The reason I “forgot” is because I don’t always make this Roasted Sweet Potato Salad with bacon. Yes, it adds that extra little something to it, but despite what you may think (given the number of recipes I share with “just a little sprinkle of golden brown bacon”), I don’t always have bacon in my fridge!

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.

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.

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!

As for this Roasted Sweet Potato Salad – this is worthy of being a meal in its own right. The sweet potato makes it super filling, and all the garnishes – the little pops of salty creaminess from the goats cheese (or Danish feta), the soft crunch from the pecans and the little sprinkle of bacon – certainly takes it up a notch from the usual salads. I don’t know about you, but I think it’s worthy of a place for a special occasion – like Christmas, Thanksgiving and Easter. 🙂 – Nagi x

5 from 8 votes

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Roasted Sweet Potato Salad

Prep Time

15 mins

Cook Time

30 mins

Total Time

45 mins

 

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!

Course: Salad

Servings: 2 as a meal, 4 as a side

Calories: 392 kcal

Author: Nagi | RecipeTin Eats

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

1. Preheat oven to 220C / 430F.
2. Cut sweet potato into 1.5cm / 3/5" thick slices. Cut the larger rounds in half (into semi circles).
3. Place in a bowl, drizzle over oil, sprinkle with salt and pepper. Toss well to coat. Pour onto baking tray.
4. Roast for 20 minutes, then use an egg flip to turn and roast for a further 10 minutes or until golden.
5. Meanwhile, place Dressing ingredients in a jar, mix with a teaspoon (to get honey off the base) then shake well until combined.
6. Toast pecans in a dry skillet over medium high heat for 3 minutes, or until they smell nutty.
7. Remove pecans, then heat 1 tsp oil. Add bacon and cook until golden.
8. 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.
9. 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.

LIFE OF DOZER

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

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