If you’re craving a dish that bursts with vibrant flavors, textures, and a touch of indulgence, you must try this Roasted Sweet Potato Salad with Bacon, Pecans, and Goat Cheese Recipe. It marries the natural sweetness of roasted sweet potatoes with the savory crunch of bacon and toasted pecans, all balanced beautifully by tangy goat cheese and a zesty lemon dressing. This salad isn’t just a side; it’s a celebration of colors and tastes that can stand proud as a meal on its own or shine alongside your favorite dishes.
Ingredients You’ll Need
Each ingredient in this salad plays a crucial role, creating layers of flavor and texture that make this dish unforgettable. From the creamy goat cheese to the crispy bacon, every element is simple but essential for that perfect balance.
- Sweet potato: Peeled and cut into slices, they roast to a golden, tender perfection that forms the salad’s hearty base.
- Olive oil: Used for roasting and dressing, it adds richness and helps deepen the flavors.
- Rocket salad / arugula: Adds a peppery, fresh bite that brightens up the dish with its leafy crunch.
- Pecans: Toasted until nutty, these provide a satisfying crunch and a toasty aroma.
- Bacon: Lean and perfectly cooked, it adds a smoky, savory depth.
- Goat cheese or Danish feta: Creamy and tangy, it’s the salad’s creamy contrast that melts beautifully on your palate.
- Honey: Offers a hint of sweetness that complements both the sweet potato and the dressing’s acidity.
- Lemon juice: Freshly squeezed for a bright, citrusy tang that lifts the entire salad.
- Dijon mustard: Adds subtle warmth and complexity to the dressing.
- Salt and pepper: Essential seasonings that enhance every flavor in the dish.
How to Make Roasted Sweet Potato Salad with Bacon, Pecans, and Goat Cheese Recipe
Step 1: Prepare and Roast the Sweet Potatoes
Start by preheating your oven to 220°C (430°F). Slice the peeled sweet potatoes into 1.5cm thick rounds—cutting larger ones in half to ensure even roasting. Toss them well with olive oil, salt, and pepper until every piece is nicely coated. Spread them out on a baking tray, making sure not to crowd them, so they roast evenly. Roast for 20 minutes, then carefully flip each slice and give them another 10 minutes or until golden and tender. This roasting transforms the sweet potatoes into soft, slightly caramelized pieces that will be the star of your salad.
Step 2: Mix the Dressing
While the sweet potatoes are roasting, combine honey, lemon juice, Dijon mustard, extra virgin olive oil, salt, and pepper in a jar. Use a spoon to loosen the honey from the bottom and then shake it vigorously until you have a smooth, emulsified dressing bursting with zesty sweetness—a perfect drizzle to tie the whole salad together.
Step 3: Toast the Pecans and Cook the Bacon
Toast pecans in a dry skillet over medium-high heat for about 3 minutes until they release that irresistible nutty aroma. Remove them from the pan to keep from burning. Then add a teaspoon of oil and fry the chopped bacon until golden and crisp. These two ingredients add a wonderful crunch and smoky depth that contrasts delightfully with the creamy and tender elements in the salad.
Step 4: Assemble the Salad
In a large bowl, combine the roasted sweet potatoes, rocket salad, toasted pecans, and most of the cooked bacon, reserving a little of each for garnish. Crumble in most of the goat cheese, keeping some aside for the finishing touch. Drizzle with most of the dressing and toss gently so everything is coated without breaking up the sweet potatoes. Then, transfer the salad to a serving bowl, artfully garnish with the reserved bacon, pecans, goat cheese, and a little extra dressing to serve. This final presentation step makes the salad look as good as it tastes!
How to Serve Roasted Sweet Potato Salad with Bacon, Pecans, and Goat Cheese Recipe
Garnishes
Fresh herbs like chopped parsley or a sprinkle of chili flakes add an additional layer of flavor and a pop of color. For extra richness, a drizzle of balsamic glaze on top delights the eyes and the palate.
Side Dishes
This salad is robust enough to be enjoyed on its own, but it also pairs fantastically with grilled chicken, seared salmon, or even a simple crusty bread to soak up any extra dressing.
Creative Ways to Present
Serve this salad in individual mason jars for a picnic or bring it to a potluck; it not only travels well but looks beautifully rustic. Alternatively, layering the salad in a clear glass bowl allows you to showcase its vibrant colors and textures.
Make Ahead and Storage
Storing Leftovers
Store any leftover salad in an airtight container in the refrigerator. It’s best eaten within 2 days to keep the freshness of the greens and maintain the texture of the roasted sweet potatoes.
Freezing
While you can freeze roasted sweet potatoes and cooked bacon, it’s not recommended to freeze the salad fully assembled because the arugula and goat cheese don’t freeze well. Instead, freeze components separately if needed and assemble fresh when ready to enjoy.
Reheating
To reheat, warm the roasted sweet potatoes and bacon on the stove or in the oven until heated through. Then toss with fresh rocket, pecans, goat cheese, and dressing just before serving to preserve their textures and flavors.
FAQs
Can I use other nuts instead of pecans?
Absolutely! Walnuts or almonds make great substitutes. Just toast them lightly to bring out their flavor and crunch.
Is goat cheese mandatory for this salad?
While goat cheese adds a wonderful tangy creaminess, you can swap it for feta or even omit cheese for a dairy-free version—it won’t be quite the same but still delicious.
Can I make this salad vegan?
Yes! Simply replace bacon with smoked tempeh or mushrooms cooked until crispy and use a vegan cheese or omit it altogether. Adjust the dressing by using maple syrup instead of honey.
How do I keep the sweet potatoes from getting soggy?
Roasting at high temperature until they are golden helps avoid sogginess. Also, toss the salad gently and add dressing right before serving to maintain crispness.
What other greens can I use instead of rocket salad?
Spinach, baby kale, or mixed salad greens all work well and offer different flavor profiles and textures to customize your salad.
Final Thoughts
There is something truly magical about this Roasted Sweet Potato Salad with Bacon, Pecans, and Goat Cheese Recipe. It combines simplicity and sophistication in a bowl, making it perfect for weeknight dinners or impressing guests. Once you try it, you might find yourself making it over and over, discovering new ways to enjoy those savory, sweet, crunchy, and creamy contrasts that make this salad unforgettable. So roll up your sleeves and dive into this delightful dish—you’ll thank yourself!
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Roasted Sweet Potato Salad with Bacon, Pecans, and Goat Cheese Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 2 servings as a meal, 4 servings as a side
- Category: Salad
- Method: Roasting
- Cuisine: Fusion
Description
A vibrant and hearty Roasted Sweet Potato Salad combining tender roasted sweet potatoes, peppery rocket salad, toasted pecans, crispy bacon, and creamy goat cheese, all tossed in a tangy honey-lemon Dijon dressing. Perfect as a nutritious meal or a flavorful side dish.
Ingredients
Sweet Potato and Roasting
- 600 – 700 g (1.2 – 1.4 lb) sweet potato, peeled (2 medium)
- 1 1/2 tbsp olive oil
- Salt and pepper, to taste
Salad Components
- 100 g (3.5 oz) rocket salad (arugula) (~3 handfuls)
- 1/2 cup (70 g / 5 oz) pecans
- 1 tsp oil (for cooking bacon)
- 100 g (3.5 oz) bacon, chopped (lean recommended)
- 60 g (2 oz) goat cheese or Danish feta
Dressing
- 1 tbsp honey
- 2 tbsp fresh lemon juice
- 2 tbsp extra virgin olive oil
- 1/2 tsp Dijon mustard
Instructions
- Preheat Oven: Preheat your oven to 220°C (430°F) to prepare for roasting the sweet potatoes.
- Prepare Sweet Potatoes: Slice the peeled sweet potatoes into 1.5 cm (3/5 inch) thick rounds. If some rounds are large, cut them in half to create semi-circles for even roasting.
- Season Sweet Potatoes: Place the sliced sweet potatoes in a bowl, drizzle with 1 1/2 tablespoons olive oil, and season with salt and pepper. Toss thoroughly to coat all pieces evenly, then spread them out on a baking tray in a single layer.
- Roast Sweet Potatoes: Roast in the preheated oven for 20 minutes, then gently flip each piece using a spatula or an egg flip. Continue roasting for another 10 minutes until the sweet potatoes are golden and tender.
- Make Dressing: While sweet potatoes roast, combine honey, lemon juice, extra virgin olive oil, and Dijon mustard in a jar. Use a spoon to mix initially to get the honey from the bottom, then shake vigorously until the dressing is fully emulsified.
- Toast Pecans: Heat a dry skillet on medium-high heat. Add pecans and toast them for about 3 minutes, stirring or shaking the pan, until they release a nutty aroma. Remove pecans from heat and set aside.
- Cook Bacon: In the same skillet, add 1 teaspoon of oil and the chopped bacon. Cook over medium heat until the bacon pieces turn golden and crispy. Remove from heat and drain on paper towels to remove excess fat.
- Assemble Salad: In a large bowl, combine roasted sweet potatoes, rocket salad, toasted pecans, cooked bacon, and crumbled goat cheese. Reserve some bacon, pecans, and cheese for garnishing. Drizzle most of the dressing over the salad and toss gently to coat everything evenly.
- Garnish and Serve: Transfer the salad to a serving bowl. Garnish with the remaining bacon, pecans, and goat cheese. Drizzle with the leftover dressing and serve immediately for best flavor and texture.
Notes
- Use lean bacon to reduce fat content and avoid excessive greasiness in the salad.
- Goat cheese can be substituted with Danish feta for a different but complementary flavor.
- Ensure to toast pecans carefully to avoid burning and bitterness.
- This salad can be served warm or at room temperature, making it ideal for various occasions.
- The dressing can be prepared in advance and stored in the refrigerator for up to 3 days.
