Description
Brighten up your lunch or dinner with this vibrant Roasted Sweet Potato Salad with Lemon Dijon Dressing. Roasted sweet potatoes provide natural sweetness and creamy texture, paired with smoky turkey bacon, fresh mixed greens, cherry tomatoes, red onion, and toasted pecans. Tossed in a zesty lemon dijon dressing with fresh herbs, this salad offers a delicious balance of flavors and textures that is nutritious, filling, and customizable.
Ingredients
Scale
Salad Ingredients
- 3 medium sweet potatoes, peeled and cubed
- 6 slices smoky turkey bacon, chopped
- 5 cups fresh mixed greens, rinsed and dried
- 1 cup cherry tomatoes, halved
- ½ medium red onion, thinly sliced
- ½ cup toasted pecans
- 2 tablespoons fresh parsley or cilantro, chopped
Lemon Dijon Dressing
- 3 tablespoons freshly squeezed lemon juice
- 1 tablespoon dijon mustard
- ¼ cup olive oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon honey (natural)
- Salt and freshly ground black pepper, to taste
Instructions
- Roast the Sweet Potatoes: Preheat your oven to 425°F (220°C). Toss the peeled and cubed sweet potatoes in olive oil, salt, and pepper. Spread them evenly on a baking sheet and roast for 25-30 minutes, stirring halfway through, until tender and lightly caramelized.
- Cook the Smoky Turkey Bacon: While the sweet potatoes roast, cook the turkey bacon in a skillet over medium heat until crisp. Drain on paper towels and chop into small pieces.
- Prepare the Fresh Ingredients: Rinse and dry the mixed greens thoroughly. Slice cherry tomatoes in halves and thinly slice red onion. Toast pecans in a dry pan for a few minutes until fragrant. Chop fresh herbs finely.
- Make the Lemon Dijon Dressing: In a small bowl, whisk together freshly squeezed lemon juice, dijon mustard, olive oil, apple cider vinegar, honey (natural), salt, and pepper until emulsified and creamy. Adjust seasoning to taste.
- Assemble the Salad: In a large salad bowl, combine roasted sweet potatoes, cooked turkey bacon, fresh mixed greens, cherry tomatoes, red onion, and toasted pecans. Drizzle with lemon dijon dressing and toss gently to coat. Finish with a generous sprinkle of fresh herbs on top.
Notes
- Cut sweet potatoes into similar sizes to ensure even roasting without mushy or undercooked pieces.
- Dry greens thoroughly using a salad spinner or towels to prevent sogginess.
- Adjust dressing thickness by varying mustard or apple cider vinegar/olive oil amounts.
- Toast pecans carefully to avoid burning and enhance flavor.
- Serve the salad slightly warm for best taste and texture, with sweet potatoes fresh from the oven.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (about 1/4 of recipe)
- Calories: 350
- Sugar: 8g
- Sodium: 520mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 15mg
Keywords: roasted sweet potato salad, lemon dijon dressing, turkey bacon salad, healthy salad, gluten free salad, autumn salad
