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

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

  1. Preheat the Oven: Preheat your oven to 220°C (430°F) to prepare for roasting the sweet potatoes.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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

Find it online: https://cheflenacooks.com/roasted-sweet-potato-salad-with-goat-cheese-bacon-and-pecans-recipe/