Roasted Sweet Potato Salad
Total Time
45 minutes
Prep Time
15 minutes
Cook Time
30 minutes
Rating
5 out of 5 stars
(37)
Ingredients
2 servings
- 600 - 700 g / 1.2 - 1.4 lb sweet potato (, peeled (2 medium)
- 1 1/2 tbsp olive oil
- 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)
- 1 tbsp honey
- 2 tbsp lemon juice (, fresh)
- 2 tbsp extra virgin olive oil
- 1/2 tsp Dijon mustard
- Salt and pepper (, to taste)
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Preparation
Step 1
Preheat oven to 220C / 430F.
Step 2
Cut sweet potato into 1.5cm / 3/5" thick slices. Cut the larger rounds in half (into semi circles).
Step 3
Place in a bowl, drizzle over oil, sprinkle with salt and pepper. Toss well to coat. Pour onto baking tray.
Step 4
Roast for 20 minutes, then use an egg flip to turn and roast for a further 10 minutes or until golden.
Step 5
Meanwhile, place Dressing ingredients in a jar, mix with a teaspoon (to get honey off the base) then shake well until combined.
Step 6
Toast pecans in a dry skillet over medium high heat for 3 minutes, or until they smell nutty.
Step 7
Remove pecans, then heat 1 tsp oil. Add bacon and cook until golden.
Step 8
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.
Step 9
Transfer into a serving bowl, garnish with remaining bacon, pecans and goats cheese. Drizzle with remaining dressing. Serve!
Step 10
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