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  • Writer's pictureCrystal Munegatto

// Roasted Sweet Potato Salad //

Are you kidding me? Roasted Sweet Potato Salad!! Could it get any better than this?! I think not // golden roasted sweet potato, rocket / arugula, feta or goats cheese, pecans and a drizzle of Honey Lemon Dressing...This Roasted Sweet Potato salad is worthy of a meal or as a side for any occasion.


// Potato

600 - 700g / 1.2 - 1.4lb sweet potato, peeled (2 medium)

1½ tbsp olive oil

// Salad

100g / 3.5 oz rocket salad / arugula (~3 handfuls)

½ cup pecans (70g / 5 oz)

1 tsp oil

60g / 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

½ tsp Dijon mustard

Salt and pepper, to taste


  • 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, 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, pecans and goats cheese for garnish. Drizzle with most of the dressing, then toss gently.

  • Transfer into a serving bowl, garnish with remaining pecans and goats cheese. Drizzle with remaining dressing.


Source: Recipe Tin Eats

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