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
Scale
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.
