Roasted Sweet Potato Salad with Honey Lemon Dressing, Bacon, Pecans, and Goat’s Cheese Recipe

I first made this Roasted Sweet Potato Salad with Honey Lemon Dressing, Bacon, Pecans, and Goat’s Cheese Recipe on a chilly autumn evening when I wanted something comforting but bright. The smell of sweet potatoes roasting filled the kitchen, bringing back memories of cozy family dinners. I loved how the scent gave way to a burst of flavors once everything came together—the smoky bacon, crunchy pecans, and tangy goat cheese all playing off the zesty dressing. It quickly became a favorite among friends whenever I served it at casual get-togethers or weekend lunches.

This salad is truly unique because it combines such a vibrant mix of textures and flavors: warm, caramelized sweet potatoes mingle with peppery rocket, crunchy toasted pecans, crispy bacon, and smooth goat cheese. The honey lemon dressing is the perfect balance of sweet and tangy, lifting the whole salad without overpowering it. Plus, the colors—orange, green, creamy white, and golden brown—make it look as good as it tastes. Whether you want a light meal or a stunning side, this recipe has got you covered.

Don’t worry if you’re new to roasting veggies or making dressings from scratch. I’ll take you through each step with simple, doable tips. By the end, you’ll have a salad that looks and tastes like it took hours, but really, it’s just a bit of prep and a happy oven doing the work.

Ingredients You’ll Be Working With

When measuring ingredients, try to be precise for best flavor balance, but don’t stress about being exact—there’s some wiggle room in this salad. You’ll find the full ingredient list with exact amounts in the recipe card at the bottom.

• Sweet potato: The star of the salad—choose firm, medium-sized ones for perfect roasting.
• Olive oil: For roasting and cooking bacon; extra virgin for dressing adds richness.
• Rocket salad (arugula): Adds a peppery, fresh bite that contrasts the sweet potatoes.
• Pecans: Toasted to bring out their nutty crunch; walnuts can work too.
• Bacon: Provides smoky, savory saltiness—lean works best to avoid excess grease.
• Goat cheese or Danish feta: Creamy and tangy; crumbles easily and melts slightly when mixed.
• Honey: Sweetens the dressing naturally—use good quality for the best flavor.
• Lemon juice: Fresh-squeezed for brightness, balancing richness perfectly.
• Dijon mustard: Helps the dressing emulsify and adds a subtle kick.
• Salt & pepper: Season as you go for layers of flavor.

If you want a dairy-free version, try swapping goat cheese with a creamy plant-based cheese, and if you don’t have pecans, walnuts or toasted almonds work nicely too.

Tools You’ll Need

• Baking tray: For roasting sweet potatoes evenly; use a rimmed tray to prevent drips.
• Mixing bowls: Large bowl for tossing salad gently without breaking potatoes.
• Skillet or frying pan: For toasting pecans and cooking bacon perfectly.
• Measuring spoons and cups: To keep honey lemon dressing balanced.
• Jar with lid: For shaking and emulsifying the honey lemon dressing effortlessly.
• Sharp knife and cutting board: To prep potatoes and chop bacon safely.

How to Make Roasted Sweet Potato Salad with Honey Lemon Dressing, Bacon, Pecans, and Goat’s Cheese Recipe

Ready to get started? Let’s break this down step by step so your salad turns out bursting with flavor and perfect textures. The hands-off roasting and quick toasts make it a breeze once you’ve got your ingredients prepped.

1. Preheat and Prepare Sweet Potatoes: Heat your oven to 220°C (430°F). Peel and slice the sweet potatoes into 1.5 cm thick rounds—if any slices are large, cut them in half for more even roasting.
2. Season and Roast Sweet Potatoes: Toss the slices with 1 1/2 tablespoons olive oil, salt, and pepper. Spread them out on a baking tray in a single layer. Roast for 20 minutes, then flip and roast another 10 minutes until edges are golden and the centers are tender when pierced with a fork.
3. Make the Honey Lemon Dressing: While potatoes roast, combine honey, fresh lemon juice, olive oil, Dijon mustard, salt, and pepper in a jar. Scrape honey from the bottom then cover and shake until dressing is smooth and emulsified.
4. Toast Pecans: Heat a dry skillet over medium-high heat, add pecans, and toast for 3 minutes, stirring occasionally until fragrant and lightly browned. Remove from heat to prevent burning.
5. Cook Bacon: In the same skillet, add 1 teaspoon oil and chopped bacon. Cook over medium heat until crisp and golden. Drain on paper towels if needed to remove excess fat.
6. Assemble the Salad: In a large bowl, combine roasted sweet potatoes, rocket, toasted pecans, bacon, and crumbled goat cheese—reserve some of each to garnish. Drizzle most of the dressing over and toss gently so you don’t squash the potatoes.
7. Garnish and Serve: Transfer salad to a serving bowl, sprinkle remaining pecans, bacon, and cheese on top, and drizzle with the rest of the dressing. Serve while sweet potatoes are still warm for best texture interplay.

How to Serve

Flavor Boosters

Try sprinkling a pinch of smoked paprika or a dash of chili flakes over the salad for a subtle smoky heat. Fresh herbs like chopped parsley or mint add a bright finish, while an extra squeeze of lemon juice right before serving wakes up the flavors beautifully.

Perfect Pairings

This salad pairs wonderfully with a light white wine like Sauvignon Blanc or a crisp rosé. For a non-alcoholic option, sparkling water with a twist of lemon complements the honey lemon dressing. Serve alongside grilled chicken or fish for a wholesome meal.

Presentation Touches

Serve this Roasted Sweet Potato Salad with Honey Lemon Dressing, Bacon, Pecans, and Goat’s Cheese Recipe on a large platter to show off its vibrant colors. For gatherings, portion into individual bowls and top each with a fresh pecan and a crumble of goat cheese. It’s equally lovely served in mason jars for picnics or lunchboxes.

Variations & Easy Swaps

• Substitute kale or spinach for rocket to change the salad’s greens.
• Swap goat cheese for vegan cheese or omit for a dairy-free salad.
• Use maple syrup instead of honey for a slightly richer dressing.
• Add roasted butternut squash or pumpkin for an extra autumn touch.
• Replace pecans with toasted walnuts or almonds for different nuttiness.
• Try turkey bacon or tempeh bacon for a leaner or plant-based option.

Make-Ahead, Storage & Reheating

• Roast sweet potatoes and toast pecans up to 2 days ahead; store separately in airtight containers.
• Make the dressing a day in advance and keep refrigerated; shake well before using.
• Cook bacon fresh on serving day for best crispiness; alternatively, reheat gently in a skillet.
• Assemble salad just before serving to keep rocket fresh and potatoes tender.
• Leftovers keep well covered in the fridge for 1–2 days; serve cold or at room temperature.

FAQs

• Can I prep this salad vegan?
  Yes! Use plant-based cheese and replace bacon with smoked tempeh or skip it altogether.
• How do I prevent sweet potatoes from getting soggy?
  Roast at high temperature in a single layer with enough oil. Flipping halfway ensures caramelization instead of steaming.
• Can I use a different cheese instead of goat cheese?
  Soft feta or ricotta salata also work well, providing a similar creamy, tangy element.
• Is it possible to make the dressing without mustard?
  Yes, but the mustard helps emulsify the dressing for better texture and flavor balance.
• What if I don’t have pecans?
  Walnuts or almonds toasted lightly make a great substitute with similar crunch and nuttiness.

Print