Making this Roasted Sweet Potato Salad is incredibly simple. Roast the sweet potatoes until they’re golden and crispy, cook the bacon until it’s perfectly crunchy, and toss everything together with fresh ingredients and our homemade honey-lemon dressing. It’s the ideal combination of ease and flavor, perfect for any occasion.
Whether served as a side dish or a main meal, this Roasted Sweet Potato Salad is sure to please your taste buds and leave you wanting more. It’s quick to prepare and loaded with nutritious ingredients, making it a go-to dish for busy weeknights or weekend gatherings.
Ingredients Needed
Here’s what you’ll need to make our irresistible Roasted Sweet Potato Salad:
- Sweet Potatoes: Choose firm, smooth sweet potatoes. Peel and dice them into 1-inch cubes for even roasting. You can also substitute sweet potatoes with butternut squash for a slightly sweeter flavor and similar texture.
- Canned Corn: Drain and rinse to remove excess salt or preservatives. For added freshness, you can substitute with fresh or frozen corn.
- Feta Cheese: Crumble or cube feta cheese to add a tangy kick to every bite. If feta isn’t your favorite, try goat cheese for a creamy tang or even shredded Parmesan cheese.
- Bacon: Opt for thick-cut bacon for a savory, crispy texture that adds protein and richness to the salad.
- Avocado: Adds creaminess and a buttery texture, along with healthy fats, vitamins, and minerals.
- Garlic Powder: You can also substitute with minced fresh garlic for a more intense garlic flavor.
- Parsley: Use fresh chopped parsley for brightness, or replace with dried parsley if fresh isn’t available.
- Salt & Pepper: Season to taste.
For The Dressing:
- Olive Oil: Use high-quality extra virgin olive oil for the best flavor.
- Lemon: Freshly squeezed lemon juice adds acidity and freshness. If you prefer lime, it can be used for a more vibrant, zesty flavor.
- Honey: Adds sweetness to balance the acidity of the lemon. You can also use maple syrup.
- Dijon Mustard: Adds tanginess and helps emulsify the dressing.
- Salt & Pepper: Enhances the overall flavor of the dressing.
Recipe Variations
- Extra Veggies: You can add roasted Brussels sprouts, bell peppers, or cherry tomatoes for extra color and texture.
- Vegan Option: Omit the bacon and replace the feta with a plant-based cheese to make the salad vegan-friendly. Roasted chickpeas or tofu can add extra protein.
- Dairy-Free Option: Replace the feta cheese with a dairy-free alternative.
- Protein Boost: Add cooked quinoa, black beans, or grilled chicken for a heartier salad.
Prepare Ingredients Ahead of Time
You can roast the sweet potatoes and cook the bacon ahead of time. Store them in separate containers in the fridge, and assemble the salad just before serving to save time while keeping the ingredients fresh.
Double the Salad for Meal Prep
This salad is perfect for meal prep! Double the recipe and store it in individual containers for easy grab-and-go lunches throughout the week. Just remember to store the dressing separately to keep everything crisp.
Storing Ideas
Fridge: Store leftovers in an airtight container in the fridge for up to 3 days.
Tip: Keep the dressing separate and add just before serving to prevent the salad from getting soggy. Add the avocado just before serving to prevent browning.
Healthy Roasted Sweet Potato Salad with Honey-Lemon Dressing
Ingredients
- 2 medium sweet potatoes peeled and cut into 1-inch cubes
- 1 cup canned corn drained and rinsed
- 1 cup crumbled feta cheese
- 2 handfuls arugula
- 4 slices bacon cooked and chopped
- 1 avocado cubed
- 1 tsp garlic powder
- 1 tbsp fresh chopped parsley
- Salt & pepper to taste
For The Dressing:
- 2 tbsp olive oil
- ½ lemon juiced
- 1 tbsp honey
- 1 tsp Dijon mustard
- Salt & pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Peel and dice the sweet potatoes into 1-inch cubes. Place them on a baking sheet lined with parchment paper. Drizzle with olive oil, then season with salt, pepper, and garlic powder. Toss to coat evenly, then roast for 20-25 minutes, tossing halfway through, until golden and crispy.
- While the sweet potatoes are roasting, cook the bacon in a skillet over medium heat until crispy. Transfer the bacon to a paper towel-lined plate to drain excess grease.
- In a small bowl, whisk together the olive oil, lemon juice, honey, Dijon mustard, salt, and pepper until well combined. Adjust seasoning to taste.
- In a large mixing bowl, combine the roasted sweet potatoes, corn, crumbled feta, cooked bacon, avocado, and 2 handfuls of arugula. Pour the dressing over the salad and gently toss until evenly coated.
- Serve immediately as a side dish or light meal. Enjoy!
Notes
Nutrition Information
The nutritional information provided on this website is intended to be a helpful reference and convenience for our users. It is offered as a courtesy and is based on data primarily sourced from the USDA Food Composition Database.
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