By:Nagi
102 Comments
Perfect match: golden roasted sweet potato, rocket / arugula, feta or goats cheese,pecans and a drizzle of Honey Lemon Dressing. This Roasted Sweet Potatosalad is worthy of a mealor 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 softon 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 mushybefore it caramelises like this.
I’ve experimented roasting sweet potatoes in various ways, andI 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 thebutter 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 tothe 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 morefavorites 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 meanseriously 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
Author: Nagi | RecipeTin Eats
Prep: 15 minutes mins
Cook: 30 minutes mins
Total: 45 minutes mins
Salad
5 from 34 votes
Servings2 as a meal, 4 as a side
Tap or hover to scale
The combination of ingredients in this salad is magical! Golden caramelised sweet potato that's juicy inside, fresh peppery rocket / arugula, warm soft crunch of pecans, creamy saltiness from goats cheese (or Danish feta), BACON and a drizzle of Honey Lemon Dressing. The dressing is not too sweet - just enough honey to cut through the sharpness of the lemon. Worthy of a meal or a place at a festive gathering!
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:
1. I like using Goats Cheese and Danish feta (the soft creamy feta, rather than hard like Greek feta) for this salad. They are creamy and soft, yet can be crumbled. Blue cheese would also work well with this salad, or any other cheese of choice that can be crumbled but is creamy when you bite into it.
2. My tips for roasting sweet potato so they are beautifully caramelised and not soggy on the outside: Don't use too much oil (really!) and roast in a hot oven!
3. Nutrition per serving, assuming 4 servings.
Nutrition Information:
Serving: 240gCalories: 392cal (20%)Carbohydrates: 38.6g (13%)Protein: 9.7g (19%)Fat: 23.5g (36%)Saturated Fat: 4.7g (29%)Polyunsaturated Fat: 18.7gCholesterol: 22mg (7%)Sodium: 330mg (14%)Fiber: 6.6g (28%)Sugar: 15.7g (17%)
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @recipe_tin.
LIFE OF DOZER
What? Dozer doesn’t like sweet potato peel? 😮
Hi, I'm Nagi!
I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative!
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Reader Interactions
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102 Comments
pampoen says
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.Reply
- tan says
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.Reply
- Heather says
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.Reply
- Heather says
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 😍Reply
- Louisa says
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!Reply
- Lotte says
This was so delicious. I added some grilled peaches which I highly recommend.Reply
- Karen THORNTON says
In the video you used wild rice and spinach. Anything particular on preparing that?
Reply
- Patricia Jaroslawski says
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.Reply
- Ash says
Oh lordy! This was so good!!
Perfect onna hot summers night with a roast pork. Will definitely be making it again.Reply
- Alana says
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!
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- Belinda says
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
NagiReply
- Hieu says
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!Reply
- Kathleen Medero says
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.
Reply
- Nagi says
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
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- Rachel says
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?Reply
- Nagi says
Hi Rachel, this would go with any protein!! N x
Reply
- Reena says
Goes well with lemon garlic salmon. Very tasty, healthy, and filling!Reply
- Dalibor says
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.Reply
- Ruby says
Made this and loved it! Got a little experimental and omitted the bacon and added blueberries! Will definitely make this again!Reply
- Connie says
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!Reply
- Rhonda Lee says
Another Christmas table hit! The combined flavours are just divine!Reply
- Rhonda says
This is going on the Christmas table even without trying it out first just based on the comments and combination of ingredients! I will be adding the cranberries as someone suggested. Thaks NagiReply
- Peta says
Roger that!
Reply
- Ras says
I just made it. I had to use walnuts as I could not find pecans. My roasted sweet potato did not look like yours. What am I doing wrong?
Reply
- Nagi says
Hi Ras – sorry you had issues, what exactly happened? N x
Reply
