Roasted Sweet Potato Salad

Name: Roasted Sweet Potato Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 2 as a meal, 4 as a side
Ingredients: 600 - 700 g / 1.2 - 1.4 lb sweet potato; 1 1/2 tbsp olive oil; 100 g / 3.5 oz rocket salad / arugula; 1/2 cup (70g / 5 oz) pecans; 1 tsp oil; 100 g / 3.5 oz Bacon; 60 g / 2 oz Goats Cheese or Danish feta; 1 tbsp honey; 2 tbsp lemon juice; 2 tbsp extra virgin olive oil; 1/2 tsp Dijon mustard; salt and pepper

User Reviews

5.0

111 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings
2 as a meal, 4 as a side
Calories
392 kcal
Course
Salad

Roasted Sweet Potato Salad

Paige Becker

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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!

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Ingredients

Servings

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

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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!

Notes

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.
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!
Nutrition per serving, assuming 4 servings.

Nutrition Information

Show Details

Serving 240g Calories 392cal (20%) Carbohydrates 38.6g (13%) Protein 9.7g (19%) Fat 23.5g (36%) Saturated Fat 4.7g (24%) Polyunsaturated Fat 18.7g Cholesterol 22mg (7%) Sodium 330mg (14%) Fiber 6.6g (26%) Sugar 15.7g (31%)

Nutrition Facts

Serving: 2as a meal, 4 as a side

Amount Per Serving

Calories 392 kcal

% Daily Value*

Serving	240g
Calories	392cal	20%
Carbohydrates	38.6g	13%
Protein	9.7g	19%
Fat	23.5g	36%
Saturated Fat	4.7g	24%
Polyunsaturated Fat	18.7g	110%
Cholesterol	22mg	7%
Sodium	330mg	14%
Fiber	6.6g	26%
Sugar	15.7g	31%