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

Introduction

This Roasted Sweet Potato Salad is a delightful blend of warm, caramelized sweet potatoes, crisp bacon, and peppery arugula. Topped with tangy goat cheese and toasted pecans, it offers a perfect balance of flavors and textures for a satisfying meal or side dish.

Ingredients

• 600 – 700 g (1.2 – 1.4 lb) sweet potato, peeled (about 2 medium)
• 1 1/2 tbsp olive oil
• 100 g (3.5 oz) rocket salad (arugula), about 3 handfuls
• 1/2 cup (70 g / 5 oz) pecans
• 1 tsp oil
• 100 g (3.5 oz) bacon, chopped (lean recommended)
• 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

1. Step 1: Preheat your oven to 220°C (430°F).
2. Step 2: Cut the sweet potatoes into 1.5 cm (about 3/5 inch) thick slices. For larger rounds, cut them in half into semi-circles.
3. Step 3: Place the sweet potato slices in a bowl, drizzle with olive oil, and season with salt and pepper. Toss well to coat evenly, then spread them out on a baking tray.
4. Step 4: Roast the sweet potatoes for 20 minutes. Use a spatula to flip them, then roast for an additional 10 minutes or until golden and tender.
5. Step 5: While the potatoes roast, combine the honey, lemon juice, extra virgin olive oil, and Dijon mustard in a jar. Use a teaspoon to scrape honey from the base, then shake well until the dressing is smooth.
6. Step 6: Toast the pecans in a dry skillet over medium-high heat for about 3 minutes until they emit a nutty aroma. Remove from the skillet.
7. Step 7: Add 1 tsp oil to the same skillet, then cook the chopped bacon until golden and crisp. Remove from heat.
8. Step 8: In a large bowl, combine the roasted sweet potatoes, rocket salad, pecans, bacon (reserve some of each for garnish), and crumbled goat cheese. Drizzle most of the dressing over and toss gently to combine.
9. Step 9: Transfer the salad to a serving bowl. Garnish with the reserved bacon, pecans, and goat cheese. Drizzle with the remaining dressing and serve immediately.

Tips & Variations

• For a vegan twist, substitute goat cheese with a plant-based cheese and omit bacon or replace it with smoked tempeh.
• Try adding a handful of dried cranberries or pomegranate seeds for a burst of sweetness and color.
• If you prefer a spicier dressing, add a pinch of chili flakes to the lemon and mustard dressing.

Storage

Store any leftover salad in an airtight container in the refrigerator for up to 2 days. It’s best to keep the dressing separate if you plan to store leftovers to maintain the salad’s freshness. Reheat sweet potatoes gently in the oven or microwave before tossing with fresh greens and dressing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other nuts instead of pecans?

Yes, walnuts or almonds can be toasted and used as a tasty alternative to pecans in this salad.

What can I substitute for goat cheese if I don’t have it?

Danish feta or crumbled feta cheese works well as a substitute, offering a similar creamy and tangy flavor.