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Roasted Sweet Potato Salad with Honey Lemon Dressing, Bacon, Pecans, and Goat’s Cheese Recipe

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4.6 from 124 reviews

This vibrant Roasted Sweet Potato Salad combines the natural sweetness of caramelized sweet potatoes with the peppery freshness of rocket (arugula), crunchy toasted pecans, savory crispy bacon, and creamy crumbled goat cheese or Danish feta. A zesty honey lemon dressing ties all the flavors together, making it a perfect light meal or a festive side dish that’s bursting with textures and balanced flavors.

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 (for cooking bacon)
  • 100 g / 3.5 oz bacon, chopped (lean preferred)
  • 60 g / 2 oz goat cheese or Danish feta (soft and creamy style)

Honey Lemon 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 and Prepare Sweet Potatoes: Preheat your oven to 220°C (430°F). Peel the sweet potatoes and slice them into 1.5 cm (about 3/5 inch) thick rounds. If any slices are large, cut them in half into semi-circles. Place the sweet potato slices in a bowl.
  2. Season and Roast Sweet Potatoes: Drizzle 1 1/2 tablespoons olive oil over the sweet potato slices, sprinkle with salt and pepper, and toss well to coat evenly. Spread the slices on a baking tray in a single layer. Roast for 20 minutes, then carefully flip each slice and roast for an additional 10 minutes, or until golden and caramelized on the outside but tender inside.
  3. Make the Honey Lemon Dressing: While the potatoes roast, combine honey, fresh lemon juice, extra virgin olive oil, Dijon mustard, salt, and pepper in a jar. Use a teaspoon to scrape honey from the bottom, then cover and shake well until fully combined and emulsified.
  4. Toast Pecans: Heat a dry skillet over medium-high heat. Add pecans and toast for about 3 minutes, stirring or shaking the pan occasionally, until they become fragrant and slightly browned. Remove from heat.
  5. Cook Bacon: In the same skillet, add 1 teaspoon of oil and the chopped bacon. Cook over medium heat until the bacon pieces are golden and crispy. Remove from heat and drain on paper towels if necessary.
  6. Assemble the Salad: In a large bowl, combine the roasted sweet potatoes, rocket/arugula, toasted pecans, cooked bacon, and crumbled goat cheese or Danish feta, reserving some pecans, bacon, and cheese for garnish. Drizzle most of the honey lemon dressing over and toss gently to combine without breaking the sweet potato slices.
  7. Garnish and Serve: Transfer salad to a serving bowl. Garnish with the reserved pecans, bacon, and cheese. Drizzle with remaining dressing. Serve immediately to enjoy the combination of warm roasted potatoes and fresh greens with the flavorful dressing.

Notes

  • Soft creamy goat cheese or Danish feta work best because they crumble easily yet remain creamy. Blue cheese or other similarly textured cheeses can be good alternatives.
  • For perfectly caramelized sweet potatoes, use only a moderate amount of oil and roast at a high temperature to prevent sogginess.
  • Nutrition values are calculated per serving assuming 4 servings total.

Find it online: https://recipebychef.com/roasted-sweet-potato-salad-with-honey-lemon-dressing-bacon-pecans-and-goats-cheese-recipe/