Color me happy… there is NOTHING like some savory, tasty recipes when it comes to cooking in the kitchen during the fall. Especially when I’m making this roasted sweet potato salad! So give me my favorite apron, a pumpkin scented candle, some laid back tunes on the Sonos and I am one happy mama concocting something special for the ones I love most.
I stumbled upon this Roasted Sweet Potato Salad a few weeks ago via Pinterest and instantly bookmarked it for good measure… it was the perfect take-a-long side dish for a friends’ dinner party down the street and it was DELISH! Even better, it was easy to assemble and transported well, too. Here’s the details:
Roasted Sweet Potato Salad
1 Sweet Potato [peeled and sliced into small chunks] 1.5 TBSP olive oil
1 container of arugula
1/2 cup pecans
1 tsp oil
4 pieces of cooked bacon [chopped into pieces] 1 small block of goat cheese
1/2 pint of blueberries [I added this at the last minute and loved the way it turned out]
HONEY LEMON DRESSING INGREDIENTS
1 TBSP honey
2 TBSP fresh lemon juice
2 TBSP extra virgin olive oil
1/2 TSP dijon mustard
dash of salt and pepper to taste
Preheat oven to 400 degrees on roast setting
Cut sweet potato into small chunks or small semi circles
Place in large ziploc bag, drizzle with oil [enough to coat well] and sprinkle with salt/papper
Pour onto cookie sheet and roast for 20 minutes, then flip to turn and roast another 10-15 minutes or until golden
Toast pecans over low heat on the stove for approximately 5 minutes; then add bacon and sautee for 2-3 minutes
To assemble, add all ingredients into a bowl and mix… I kept a bit of the bacon, pecans and goat cheese to add to the top for garnish/color and then top with dressing!
Dressing: combine all ingredients into a small mixing bowl/dressing bottle, shake together and refrigerate until serving
Have you ever made a roasted sweet potato salad before? Share in a comment below!