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!
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!
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.
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!
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!
-
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
-
See all Potato recipes
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Roasted Sweet Potato Salad
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:
Nutrition Information:
LIFE OF DOZER
What? Dozer doesn’t like sweet potato peel? 😮
Vicki Johnston says
You don’t mention the wild rice in the recipe. What do you do?
Nagi says
Hi Vicki, this is the recipe you’re looking for 🙂 https://www.recipetineats.com/sweet-potato-salad/ N x
Vicki Zaros says
HI Nagi
I love your recipes. They’re always a go to for me. I want to make this salad for Xmas day. Can I make it the day before? Will it be just as nice?
Laurie says
Very yummy! Did not add the bacon. The warm sweet potatoes melted the goat cheese.
Lynda says
Being a good Canadian instead of honey I used the real deal maple syrup from my home town
as always your recipes are over the top.
Thanks so much
Lynda.
Nagi says
Love this Lynda – that’s awesome! N x
Trina says
Perfect blend of flavours and textures
Trish says
This is a really delicious and hearty salad. I’ve also made it with an arugula/kale mix (from Costco) and it was equally delicious. Also just as good with or without bacon. Thank you again Nagi for such an easy and yummy recipe! Plus I love reading your stories, you’re hilarious and completely awesome – you really need your own cooking show!
Paulina Villegas says
This was soooooo good! I’ve never rosted sweet potatoes and they came out perfect. Plus I changed the rocket for spinach since I had that at home and was just great.
Dani says
I have made this lots – the dressing is beautiful. I add some avocado and cranberries
Nagi says
YUM! Sounds great Dani! N x
cathy smogolski says
Delicious. Served it to a group of ladies over to play games. Everyone loved it. I used purple sweet potatoes also.
Nagi says
Yum, that sounds fab Cathy!! N x
Jenni says
Hi Nagi, would the potato stand up to being roasted the day before?
robert denham says
Try roasting peels …Dozer will love them!
Nagi says
Great idea!
Angela Garlick says
Hi Nagi, love your recipes. Thank you for making my time in the kitchen easier! Is there going to be a sweet potato chip/wedge recipe anytime soon? 😍
Nagi says
Thanks so much Angela! I’m working on some sweet potato chip recipes, trying to perfect the crispness!
Michelle says
This salad is delicious as written and so easy to put together! We have loved every recipe that we have tried from your site. We look forward to trying more!
Tracey says
Such a great salad. Make quite regularly and always a winner.
Dee says
HI Nagi, your recipes are amazing (as always). May I please request more Low-calorie recipes? Thank you! 🙂
Nagi says
Thanks so much Dee, feel free to pop ay requests on my recipe request page – N x
Brenda says
Just made this tonight for dinner. My husband and I loved it. I used a mix of lettuces with the arugula. The mix of sweet potatoes, pecans, bacon, and the goat cheese really ups the salad game. The dressing is superb. I included a bit of lemon zest in the dressing. Thank you for sharing this recipe. I think we’ll put it into the rotation!
Tricia says
Love this recipe! Eating this as I type this. I used Bulgarian feta as I can’t seem to find danish and it’s so good!!
Nagi Maehashi says
Ohh yum! So glad you love it Tricia!
Zareen Zaidi says
Excellent recipe, tried the first time for a lunch and it was completely wiped out!
Can i roast the sweet potatoes a day in advance and assemle the salad next day before serving?
Michael says
Yes. I always make a couple of hours early and hen dress just befire serving.
Zareen Zaidi says
Can i roast the sweetpotatoes a day in advance
Leslie says
Can thepotatoesbemadr ahead, or are they supposed to be hot when served?
Michael says
An excellent recipe! I made this today for a family gathering for Christmas (in Australia) and it was very well received. Easy to prepare too – highly recommended!
Brenda says
This is a excellent recipe. We always have most of the ingredients in the cupboard. We have it with and without bacon, mostly use danish feta and use walnuts or pinenuts depending what we have on hand. Once you make it once you will make it over and over again!
Nagi says
That’s so great to hear Brenda! Thanks for letting me know – N x ❤️