Roasted Sweet Potato Salad
User Reviews
5
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Prep Time
15 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
2 as a meal, 4 as a side
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Calories
392 kcal
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Course
Salad
Roasted Sweet Potato Salad
Description
In this Roasted Sweet Potato Salad, medium-thick sweet potato slices are roasted in olive oil at high heat to develop a caramelized exterior while remaining tender inside. Rocket leaves provide a peppery, fresh base, complemented by toasted pecans that offer nutty crunch and bacon cooked to a golden crisp for savory richness. Goat cheese adds a creamy, tangy element that balances the salad.
The dressing is a simple emulsion of honey, fresh lemon juice, extra virgin olive oil, Dijon mustard, salt, and black pepper, which brings a sweet and acidic brightness to the dish. The assembly involves tossing most of the ingredients and dressing together, then garnishing with reserved portions to showcase the individual components.
This salad pairs well with grilled meats or as a hearty vegetarian option and serves well for 4 portions. Roasting sweet potatoes at a high temperature with minimal oil is crucial to achieve caramelization without excess sogginess.
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 ~3 handfuls, or arugula
- 1/2 cup (70g / 5 oz) pecans
- 1 tsp neutral cooking oil generic cooking oil
- 100 g / 3.5 oz Bacon , chopped (I used lean)
- 60 g / 2 oz goat cheese Note 1, or Danish feta
Honey Lemon Dressing
- 1 tbsp honey
- 2 tbsp lemon juice , fresh
- 2 tbsp extra virgin olive oil
- 1/2 tsp Dijon mustard
- salt to taste
- black 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!
Notes
- Use soft, creamy cheeses like goat cheese or Danish feta for a smooth, crumble-friendly texture in the salad.
- For caramelizing sweet potatoes, roast at a hot temperature with only a small amount of oil to avoid soggy edges.
- Blue cheese is an alternative that pairs well if a sharper flavor is preferred.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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