Name: Roasted Sweet Potato Salad with Honey Lemon Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Western
Ingredients: 1.2kg / 2.5 lb sweet potatoes, peeled and cut into 2.5cm / 1” cubes; 2 tbsp olive oil; Salt and pepper, to taste; 60g / 2 oz baby spinach; 1 small red onion, finely sliced; 100g / 3.5 oz feta, crumbled; 1/2 cup almonds, toasted and roughly chopped; 1 tsp lemon zest; 2 tbsp lemon juice; 3 tbsp honey; 4 tbsp olive oil; 1/2 tsp Dijon mustard; 1 garlic clove, minced; Salt and pepper, to taste

Why You’ll Love Roasted Sweet Potato Salad with Honey Lemon Dressing Recipe

The sweet potatoes caramelise beautifully, offering a soft interior and crisp, golden edges.
The honey‑lemon dressing brings a perfect balance: tangy lemon, mellow honey, and olive oil that clings to the ingredients.
The contrasting textures — smooth cheese, crunchy pecans, peppery greens, and crisp bacon — create a truly enjoyable bite.
Flexible enough to serve either as a meal on its own or as an impressive side for gatherings or holiday feasts.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
sweet potato (peeled)
olive oil
rocket (arugula)
pecans
bacon (optional)
goat cheese or Danish feta
honey
lemon juice (fresh)
extra virgin olive oil
Dijon mustard
salt and pepper

Directions

Preheat your oven to 220 °C (430 °F).
Slice the peeled sweet potatoes into approx. 1.5 cm thick rounds. Larger rounds can be halved into semi‑circles.
Toss the sweet potato slices with olive oil, salt, and pepper to coat. Spread them on a baking tray.
Roast for about 20 minutes, then flip and roast for an additional 10 minutes or until golden and caramelised.
In a jar or bowl, combine the honey, fresh lemon juice, extra virgin olive oil, Dijon mustard, salt, and pepper. Shake or whisk until well mixed.
Toast the pecans in a dry skillet over medium‑high heat for around 3 minutes until fragrant.
If using bacon, heat a teaspoon of oil in the skillet, then add the chopped bacon and cook until golden and crisp.
In a large bowl, combine the rocket, roasted sweet potatoes, toasted pecans, cooked bacon (reserve some for garnish), and crumbled goat cheese or feta. Drizzle most of the dressing over the ingredients and toss gently.
Transfer to a serving bowl or platter. Garnish with the reserved bacon, pecans, and cheese. Drizzle the remaining dressing on top and serve immediately.

Servings and timing

Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes
Serves: 2 as a main, or 4 as a side

Variations

Vegetarian version: Omit the bacon and add roasted chickpeas or pumpkin seeds for crunch.
Cheese swap: Use blue cheese or a firmer feta for a more intense flavour.
Nut‑free version: Replace pecans with sunflower or pumpkin seeds, or omit entirely.
Extra greens: Add spinach, kale, or a spring mix to bulk it up.
Sweet-savory twist: Include roasted apples or pears for added depth.
Spice it up: Add a sprinkle of chilli flakes or smoked paprika to the sweet potatoes before roasting.

Storage/Reheating

If making ahead: Roast the sweet potatoes and let them cool. Store them in an airtight container in the fridge for up to 1 day. Assemble and dress the salad just before serving.
Leftovers: Store dressed salad in the fridge in a sealed container for up to 2 days.
Reheating: Reheat sweet potatoes in the oven at 180 °C (350 °F) for 5–10 minutes if desired, and then reassemble the salad.

FAQs

1. Can I use regular potatoes instead of sweet potatoes?

Yes, though regular potatoes have a different texture and won’t caramelise the same way. Sweet potatoes offer a natural sweetness that elevates the salad.

2. Can I prepare parts of this salad ahead of time?

Yes. Roast the sweet potatoes, toast the nuts, and cook the bacon in advance. Store separately and assemble before serving.

3. What if I don’t have rocket (arugula)?

You can use spinach, mixed greens, watercress, or massaged kale as alternatives.

4. What cheese works best in this salad?

Goat cheese or Danish-style feta work well for their creaminess and slight tang. Blue cheese is a good choice if you prefer bold flavors.

5. How can I make this nut‑free?

Omit the pecans or replace with sunflower or pumpkin seeds, toasted for extra flavour.

6. Can this be served warm rather than cold?

Yes. Warm roasted sweet potatoes contrast nicely with the fresh greens and creamy cheese.

7. Is this salad suitable for a party or as a side dish?

Definitely. It’s colorful, crowd-pleasing, and pairs well with roasted meats or vegetarian mains.

8. How do I ensure the sweet potatoes caramelise and don’t turn mushy?

Roast at a high temperature (220 °C/430 °F) and don’t overcrowd the tray. Lightly coat with oil for best results.

9. How long can leftovers keep and still be good?

Leftovers are best eaten within 2 days. Keep the dressing separate if storing for later.

10. Can I add a protein to make this more of a meal?

Yes. Grilled chicken, seared fish, or roasted chickpeas are great protein-packed additions.

Conclusion

This roasted sweet potato salad with honey lemon dressing is a delightful balance of flavour and texture. Whether you’re looking for a satisfying lunch, a vibrant side dish, or a showstopping addition to your dinner table, this recipe delivers every time. It’s simple, customizable, and sure to impress.

Roasted Sweet Potato Salad with Honey Lemon Dressing