Perfect match: golden roasted sweet potato, rocket / arugula, feta or goats cheese, pecans and a drizzle of Honey Lemon Dressing. This Roasted Sweet Potato salad is worthy of a meal or as a side for an occasion – especially if you add a little sprinkle of bacon!
AN IRRESISTIBLE SWEET POTATO SALAD!
This is a terrific “meaty” salad that’s loaded with fantastic textures and flavours, and is filling enough to serve as a main.
The combination of peppery fresh rocket / arugula leaves, the sweet potato with the caramelised edges, the soft crunch of pecans with the salty feta then finished with lemony honey dressing is irresistible. One bite, and you’ll go back for more and more!
THE BEST WAY TO ROAST SWEET POTATOES
Every time I roast sweet potatoes, I wonder why I don’t make it more often. So juicy and soft on the inside, naturally sweet, and caramelises beautifully on the outside. I can’t think of another vegetable that caramelises this well. Not even pumpkin – it gets too mushy before it caramelises like this.
I’ve experimented roasting sweet potatoes in various ways, and I find I get the best results using olive oil and roasting it in a stinking hot oven. While butter has a lovely flavour, it burns at high oven temperatures. I’ve tried using a mix of butter and oil too, but still found that the butter became too bitter.
Though sweet potato is already sweet, it pairs perfectly with a Honey Lemon Dressing. I promise it’s not too sweet! I’m a savoury girl, so I’m very particular about the level of sweetness in savoury foods. The honey just takes the edge off the sharpness of the lemon, as well as thickening it so the dressing clings to the salad.
I’ve made this a ridiculous number of times over the past month or so. It’s my current obsession. I’m really into salads at the moment. Salads as meals. I’ve got a few more favorites coming up in the next few weeks, I hope you like them!
This is also a salad that regularly has a place during holiday feasting. Christmas, Thanksgiving and Easter. 🙂 It’s a terrific side because it’s something a little more interesting that the usual garden salad, and it’s a total crowd pleaser.
Hope you enjoy! – Nagi x
MORE AMAZING POTATO RECIPES
- Lemon Potato Salad – a terrific mayo free potato salad!
- Spiral Sweet Potato Bake
- Truly Crunchy Roast Potatoes (and I mean seriously crunchy!)
- Crispy SMASHED Potatoes – a crowd favourite!
- Fondant Sweet Potatoes – roasted in stock for a savoury kick
- Parmesan Crusted Potatoes
- Greek Lemon Potatoes
- See all Potato recipes
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Roasted Sweet Potato Salad
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 / 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
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!
Recipe Notes:
Nutrition Information:
LIFE OF DOZER
What? Dozer doesn’t like sweet potato peel? 😮
What do you think Katie of adding dried cranberries? Would it conflict with the dressing? Since cranberries and orange go so well together, do you think you could make thevery dressing with fresh orange juice and then add cranberries…..just thinking…..?
I hope you know how addicted to your blog I am!!!
I’m flattered Tamara, thank you! Cranberries would be fantastic in this 🙂 I would soak them in a little hot water or even heated orange juice to plump up a bit before adding them 🙂 But even plain dried would be lovely!
I should read my posts before publishing them…..I don’t know how ‘katie’got put into that text!
Auto correct can be a pain!!!
Hi Nagi! Sweet potatoes are a favorite of mine! Love all the components of this salad especially the pecans and, of course, the bacon! 🙂 This would be nice with Christmas ham!
Ooh YES to that Dorothy!! I am so obsessed with this, am making it for the girls up here at Coffs! N xx
This looks SO good! What a lovely combo of flavors! I am putting this one on the list to make this week FOR SURE!
Thank you so much for your site…I really resonate with your cooking style and I look forward to your recipes every week.
Thank you for the compliment Kim! I’m so glad you are enjoying my recipes! N xx
Hey Nagi.. I love this so much, going to make it tonight..! I’m so using bacon on top as well for that savoury taste.. Just something interesting.. the sweet potatoes here in South Africa looks a lot different, it is not as orange.. but anyway, tanx for all your recipes.!!!
Oooh yes! Same as in Japan!!