Roasted Sweet Potato Salad with Bacon and Pecans

Name: Roasted Sweet Potato Salad with Bacon and Pecans
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 2
Ingredients: 650 g sweet potato; 100 g bacon; 60 g Goats Cheese or Danish feta; 100 g rocket salad / arugula; 0.5 cup pecans; 2 tbsp extra-virgin olive oil; 1.5 tbsp olive oil; 1 tbsp honey; 2 tbsp lemon juice; 1 tsp vegetable oil; 0.5 tsp Dijon mustard; 1 pinch salt

A vibrant and hearty salad featuring caramelized roasted sweet potatoes, crispy bacon, and toasted pecans. Tossed in a zesty honey-mustard dressing and topped with creamy goat cheese, it's the perfect balance of sweet, salty, and savory.

Servings2 Portions

Prep Time15 Mins

Cook Time30 Mins

Difficulty

Easy

Ingredients

sweet potato
650 g
bacon
100 g
Goats Cheese or Danish feta
60 g
rocket salad / arugula
100 g
pecans
0.5 cup
extra-virgin olive oil
2 tbsp
olive oil
1.5 tbsp
honey
1 tbsp
lemon juice
2 tbsp
vegetable oil
1 tsp
Dijon mustard
0.5 tsp
salt
1 pinch

Step-by-Step Instructions

Preheat your oven to 220°C (430°F).

Scrub the sweet potatoes and cut them into 1.5cm (3/5") thick rounds. If the rounds are particularly large, cut them in half into semi-circles for easier eating.

Place the sweet potato pieces in a large bowl. Drizzle with 1.5 tablespoons of olive oil and season with salt and pepper. Toss thoroughly until every piece is evenly coated.

Spread the sweet potatoes in a single layer on a large baking tray. Roast for 20 minutes, then flip the pieces over and roast for another 10 minutes, or until they are golden brown and tender.

While the potatoes are roasting, prepare the dressing. Combine the honey, lemon juice, extra-virgin olive oil, and Dijon mustard in a small jar. Stir with a teaspoon to loosen the honey from the base, then seal the jar and shake vigorously until well combined.