Description
Experience a vibrant and nourishing Roasted Sweet Potato Salad with a zesty Lemon Dijon Dressing. This salad blends tender, caramelized roasted sweet potatoes with fresh greens, smoky plant-based bacon, juicy cherry tomatoes, and a tangy lemon Dijon dressing, making it a light yet satisfying dish perfect for any occasion.
Ingredients
Scale
Roasted Sweet Potatoes
- 2 large sweet potatoes, peeled and diced into bite-sized cubes
- 2 tbsp olive oil (natural)
- 1 tsp sea salt
- ½ tsp black pepper
Salad Base
- 4 cups fresh greens (spinach and arugula mix)
- 6 slices smoked plant-based bacon, cooked and chopped
- 1 cup cherry tomatoes, halved
- ½ small red onion, thinly sliced
- 2 tbsp chopped fresh parsley
Lemon Dijon Dressing (natural)
- 3 tbsp fresh lemon juice
- 1 tbsp Dijon mustard (natural)
- 4 tbsp olive oil (natural)
- ½ tsp sea salt
- ¼ tsp black pepper
Optional Garnishes
- 2 tbsp toasted pumpkin seeds or chopped almonds
Instructions
- Roast the Sweet Potatoes: Preheat your oven to 425°F (220°C). Toss the peeled and diced sweet potatoes with olive oil (natural), sea salt, and black pepper. Spread them evenly on a baking sheet and roast for 25-30 minutes, flipping halfway, until tender and caramelized on the edges.
- Prepare the Smoked Plant-Based Bacon: While the sweet potatoes roast, cook the smoked plant-based bacon in a skillet over medium heat until crispy. Drain excess fat on paper towels and chop into bite-sized pieces.
- Make the Lemon Dijon Dressing: In a small bowl, whisk together fresh lemon juice, Dijon mustard (natural), olive oil (natural), sea salt, and black pepper until the dressing is bright, tangy, and slightly creamy.
- Assemble the Salad: In a large bowl, combine fresh greens, cherry tomatoes, sliced red onion, roasted sweet potatoes, and chopped smoked plant-based bacon. Drizzle the lemon Dijon dressing over the salad and gently toss to combine. Garnish with chopped fresh parsley and optional toasted pumpkin seeds or chopped almonds.
Notes
- Cut sweet potatoes into uniform cubes for even roasting and caramelization.
- Toss the salad with dressing just before serving to keep greens crisp.
- Cook plant-based bacon until just crispy to maintain texture without burning.
- Always use fresh lemon juice for the brightest flavor in the dressing.
- Adjust lemon juice or Dijon mustard in the dressing to achieve your preferred balance of sweet and tangy.
- Store dressing separately to prevent wilting if preparing ahead.
- 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: 280
- Sugar: 7 g
- Sodium: 450 mg
- Fat: 18 g
- Saturated Fat: 2 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 5 g
- Protein: 5 g
- Cholesterol: 0 mg
Keywords: roasted sweet potato salad, lemon Dijon dressing, plant-based bacon, fresh greens salad, healthy salad, gluten free salad
