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!
-
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
-
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? 😮
Made this recipe for a party and it was a hit!
Delicious! Big hit with family at our cookout. Will share recipe and definitely make again!
Absolutely delicious! Tastes store bought from soul origin or something. The dressing is incredible. I added cherry tomatoes, red onion and had it without the nuts and bacon bits. It was still so incredibly delicious.
Hi Nagi, when you say 1 tablespoon, do you mean the Australian one, which is 20ml? I’ve tried it with US measurements (1 tablespoon is almost 15ml) and it still tasted exceptionally well. I only realized afterwards that there is a difference.
Similar to my sister’s spinach and pumpkin salad. I made this to take to Christmas lunch today- combining this recipe with some elements of my sister’s salad. So delicious with Nagi’s Maple-glazed Ham recipe my hubby cooked.
Oh yum Nagi! Another winner! Made this to take on a picnic – put all components in containers and mixed together at our picnic spot. I could have happily dived into the bowl lol. Used walnuts as I couldn’t find pecans, and used a little more lemon juice in the dressing as we like it quite tangy. The bacon bits had a lovely subtle smoky flavour. Will most definitely be making this over and over. And I’ll be trying the other sweet potato salad (the one with chilli) and see how they compare.
Have made this again to take to a friend tomorrow. Can’t wait to share it as it’s so delish, easy and healthy. Double yum 😍
YUM! This salad is exciting, rich, and savory. The toasted nuts and bacon add a nice crunch while the goat cheese and sweet potatoes are soft and creamy. Great balance!
This was so delicious. I added some grilled peaches which I highly recommend.
In the video you used wild rice and spinach. Anything particular on preparing that?
I made a version of this as I had a roasted sweet potato I wanted to use. I had to do some substitutions: prepared croutons as I did not have nuts and skipped the bacon but added diced apple, and it was absolutely delicious. This will be in regular rotation here.
Oh lordy! This was so good!!
Perfect onna hot summers night with a roast pork. Will definitely be making it again.
This salad was perfect! I made it to take to a friends and my husband commented that it was a lot and we’d bring some home… we did not!!! I added butter beans, and swapped the nuts for toasted seeds as there was a nut allergy. It was perfect. I served it as a summer side to your slow cooker roast chicken. There was nothing left over. Your recipes are always so good!
Delicious!!
Didn’t have some of the ingredients so swapped a few.
Used spinach instead of rocket. Activated walnuts instead of pecans. Added celery & red onion,
Thank you
Nagi
This recipe hit the spot. I had sweet potato roasting in my oven and was looking for a salad to make with it. Found this and replaced the arugula (didn’t have it) with baby spinach. Delish!
This recipe looks great. I would like to make for Thanksgiving. Can you cook the potatoes a day beforehand? What is the best way to store them. I saw this question asked but did not see an answer.
Yes Kathleen, you can roast them and keep them in a container then assemble the salad on the day. Sorry, I get hundreds of comments each day and I just don’t get to all of them! N x
This was soooo good! I served it with your honey salmon. What other meat could you serve it with for my non seafood loving friends?
Hi Rachel, this would go with any protein!! N x
Goes well with lemon garlic salmon. Very tasty, healthy, and filling!
Amazing recipe! Perfect combination, my wife was delighted with this salad. I have adjusted it a bit, didn’t have pecan at hand, so I used pumpkin seeds instead. I also added sliced Parmesan Crusted Chicken, it fits perfectly.
Made this and loved it! Got a little experimental and omitted the bacon and added blueberries! Will definitely make this again!
Hi Nagi, just wondering if this dressing can be made ahead & stored in the fridge for a few days? Thanks 🙂 & keep up the great work!