Introduction

This roasted sweet potato salad is a vibrant blend of warm, caramelized sweet potatoes, crisp rocket leaves, crunchy pecans, and savory bacon. Enhanced with creamy goat cheese and a zesty honey-lemon dressing, it’s a perfect balance of flavors and textures for a satisfying meal or side dish.

Roasted Sweet Potato Salad with Goat Cheese, Bacon, and Pecans Recipe - Recipe Image

Ingredients

600 – 700 g / 1.2 – 1.4 lb sweet potato, peeled (2 medium)
1 1/2 tbsp olive oil
100 g / 3.5 oz rocket salad / arugula (~3 handfuls)
1/2 cup (70 g / 5 oz) pecans
1 tsp oil
100 g / 3.5 oz bacon, chopped (lean preferred)
60 g / 2 oz goat cheese or Danish feta
1 tbsp honey
2 tbsp fresh lemon juice
2 tbsp extra virgin olive oil
1/2 tsp Dijon mustard
Salt and pepper, to taste

Instructions

Step 1: Preheat your oven to 220°C (430°F).
Step 2: Cut the sweet potatoes into 1.5 cm (about 3/5 inch) thick slices. For larger rounds, halve them into semi-circles.
Step 3: Place the sweet potato slices in a bowl, drizzle with olive oil, and season with salt and pepper. Toss to coat evenly, then spread them out on a baking tray.
Step 4: Roast for 20 minutes, then carefully flip each slice using a spatula. Continue roasting for another 10 minutes or until golden and tender.
Step 5: While the sweet potatoes roast, combine honey, lemon juice, extra virgin olive oil, Dijon mustard, salt, and pepper in a jar. Stir well to dissolve the honey, then shake vigorously to mix thoroughly.
Step 6: Toast the pecans in a dry skillet over medium-high heat for about 3 minutes until fragrant and lightly browned. Remove and set aside.
Step 7: In the same skillet, heat 1 tsp of oil. Add the chopped bacon and cook until crisp and golden. Remove from heat.
Step 8: In a large bowl, combine the roasted sweet potatoes, rocket, toasted pecans, cooked bacon (reserving some pecans and bacon for garnish), and most of the goat cheese. Drizzle with the majority of the dressing and toss gently to coat.
Step 9: Transfer the salad to a serving bowl. Garnish with the reserved bacon, pecans, goat cheese, and drizzle with any remaining dressing. Serve immediately.

Tips & Variations

For a nut-free version, substitute pecans with toasted pumpkin seeds or omit them entirely.
Try adding a handful of dried cranberries or pomegranate seeds for a sweet-tart burst.
Use feta cheese instead of goat cheese for a tangier flavor.
If you prefer vegetarian, omit the bacon and add roasted chickpeas for crunch and protein.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. The salad is best enjoyed fresh, but you can gently reheat the sweet potatoes before tossing with fresh rocket and dressing. Avoid reheating the entire salad to preserve the texture of the greens.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the sweet potatoes in advance?

Yes, you can roast the sweet potatoes ahead of time and keep them refrigerated. Reheat them gently before assembling the salad to maintain their texture.

What can I use if I don’t have Dijon mustard?

You can substitute Dijon mustard with yellow mustard or a small amount of whole-grain mustard. If you prefer, you can also omit it, though it adds a nice tang to the dressing.

Roasted Sweet Potato Salad with Goat Cheese, Bacon, and Pecans Recipe

Print Recipe

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4.5 from 626 reviews

A vibrant and hearty Roasted Sweet Potato Salad featuring tender roasted sweet potatoes, peppery arugula, crunchy toasted pecans, crispy bacon, and creamy goat cheese, all tossed in a tangy honey-lemon Dijon dressing. Perfect as a flavorful main or side salad.

Author: Lena
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 4 servings 1x
Category: Salad
Method: Roasting
Cuisine: American

Ingredients

Scale

Roasted Sweet Potato

600 – 700 g (1.2 – 1.4 lb) sweet potato, peeled (about 2 medium)
1 1/2 tbsp olive oil
Salt and pepper, to taste

Salad

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 (preferably lean)
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
Salt and pepper, to taste

Instructions

Preheat the 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. For larger rounds, cut them in half to form semi-circles.
Season and Bake: Place the sweet potato slices in a bowl, drizzle with 1 1/2 tablespoons olive oil, and season with salt and pepper. Toss well to coat evenly. Spread the slices on a baking tray in a single layer.
Roast Sweet Potatoes: Roast in the preheated oven for 20 minutes. Then, carefully flip the slices using an egg flip or spatula and continue roasting for an additional 10 minutes or until golden and tender.
Make the Dressing: While the potatoes are roasting, add honey, lemon juice, extra virgin olive oil, Dijon mustard, salt, and pepper to a jar. Stir with a teaspoon to remove honey from the base, then shake well until fully combined.
Toast Pecans: Heat a dry skillet over medium-high heat. Add pecans and toast for about 3 minutes, stirring occasionally, until fragrant and nutty. Remove from skillet and set aside.
Cook Bacon: In the same skillet, add 1 teaspoon oil, then add chopped bacon. Cook until the bacon turns golden and crispy, then remove from heat.
Assemble the Salad: In a large bowl, combine the roasted sweet potatoes, rocket salad, toasted pecans, cooked bacon, and most of the dressing. Reserve some bacon, pecans, and goat cheese for garnish. Toss gently to coat everything with dressing.
Serve: Transfer the salad to a serving bowl. Garnish with the reserved bacon, pecans, and goat cheese. Drizzle with remaining dressing before serving.

Notes

Use lean bacon to reduce fat content without compromising flavor.
Goat cheese can be substituted with Danish feta for a different, but still creamy and tangy taste.
Adjust the honey and lemon juice in the dressing to your preferred level of sweetness and acidity.
For extra crunch, you can add toasted pumpkin seeds or walnuts instead of or along with pecans.
If you prefer a vegetarian version, omit the bacon and consider adding roasted chickpeas or smoked tofu for protein.

Keywords: roasted sweet potato salad, arugula salad, bacon salad, goat cheese salad, fall salad, healthy salad, roasted vegetable salad