Roasted Sweet Potato Salad with Honey Lemon Dressing Recipe

Excellent match: golden roasted candy potato, rocket / arugula, feta or goats cheese, pecans and a drizzle of Honey Lemon Dressing. This Roasted Candy Potato salad is worthy of a meal or as a facet for an event – particularly if you happen to add slightly sprinkle of bacon!

AN IRRESISTIBLE SWEET POTATO SALAD!

This can be a terrific “meaty” salad that’s loaded with incredible textures and flavours, and is filling sufficient to function a major.

The mixture of peppery contemporary rocket / arugula leaves, the candy potato with the caramelised edges, the gentle crunch of pecans with the salty feta then completed with lemony honey dressing is irresistible. One chunk, and also you’ll return for increasingly!

THE BEST WAY TO ROAST SWEET POTATOES

Each time I roast candy potatoes, I ponder why I don’t make it extra usually. So juicy and gentle on the within, naturally candy, and caramelises superbly on the skin. I can’t consider one other vegetable that caramelises this nicely. Not even pumpkin – it will get too mushy earlier than it caramelises like this.

I’ve experimented roasting candy potatoes in numerous methods, and I discover I get one of the best outcomes utilizing olive oil and roasting it in a stinking scorching oven. Whereas butter has a stunning flavour, it burns at excessive oven temperatures. I’ve tried utilizing a mixture of butter and oil too, however nonetheless discovered that the butter turned too bitter.

Although candy potato is already candy, it pairs completely with a Honey Lemon Dressing. I promise it’s not too candy! I’m a savoury woman, so I’m very specific concerning the stage of sweetness in savoury meals. The honey simply takes the sting off the sharpness of the lemon, in addition to thickening it so the dressing clings to the salad.

I’ve made this a ridiculous variety of occasions over the previous month or so. It’s my present obsession. I’m actually into salads in the intervening time. Salads as meals. I’ve received just a few extra favorites developing within the subsequent few weeks, I hope you want them!

That is additionally a salad that commonly has a spot throughout vacation feasting. Christmas, Thanksgiving and Easter. 🙂 It’s a terrific facet as a result of it’s one thing slightly extra attention-grabbing that the same old backyard salad, and it’s a complete crowd pleaser.

Hope you take pleasure in! 

Roasted Sweet Potato Salad with Honey Lemon Dressing Recipe

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Serves: 2 Prep Time: 15 minutes Cooking Time: 30 minutes 30 minutes

Nutrition facts: 392 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 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

Instructions

1. Preheat oven to 220C / 430F.
2. Cut sweet potato into 1.5cm / 3/5″ thick slices. Cut the larger rounds in half (into semi circles).
3. Place in a bowl, drizzle over oil, sprinkle with salt and pepper. Toss well to coat. Pour onto baking tray.
4. Roast for 20 minutes, then use an egg flip to turn and roast for a further 10 minutes or until golden.
5. Meanwhile, place Dressing ingredients in a jar, mix with a teaspoon (to get honey off the base) then shake well until combined.
6. Toast pecans in a dry skillet over medium high heat for 3 minutes, or until they smell nutty.
7. Remove pecans, then heat 1 tsp oil. Add bacon and cook until golden.
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.
9. Transfer into a serving bowl, garnish with remaining bacon, pecans and goats cheese. Drizzle with remaining dressing. Serve!

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.