Almost everything in this salad is roasted - and that's exactly what makes it so good!! This roasted sweet potato salad is a wonderful poem that appeals to all your taste buds: sweet from the honey in the dressing and the pomegranate seeds, salty from the roasted salami and sweet potato pieces, sour from the lemon in the dressing and bitter from the arugula salad. Simply the perfect combination and for this very reason, my favorite salad.
At first glance, you might think that it's too much work with all these different ingredients and the many preparation steps... And all of that "just" for a salad?! But I promise you, it's worth it every time!
This recipe is based on the Australian recipe "Roasted Sweet Potato Salad with Honey Lemon Dressing" found on the recipe blog https://www.recipetineats.com/ by Nagi. I made some changes and improved the recipe by adding pomegranade seeds or using salami instead of bacon. You're invited try both versions and report in the comments or by e-mail which version you liked best!
If you bought a pomegranate for this recipe and don’t know how to remove the pomegranate seeds for this recipe, you can here find my Instructions for Removing Pomegranate Seeds!
[trp_language language="de_DE"] https://www.youtube.com/watch?v=Yr2CYgykyRQ [/trp_language] https://www.youtube.com/watch?v=chzpL2N8kRwThis heavenly delicious roasted sweet potato salad simply combines the best flavours in one unique symphony! The perfect mix of sweet, salty, savory and a sour note. Do yourself a favour and try this recipe for youself!
First peel the sweet potatoes and cut them into bite-sized pieces. Meanwhile, preheat the oven to 440° F. Keep the tray in the oven while preheating.
Season the sweet potato pieces with pepper and coat them with (coconut) oil. I prefer to use a plastic (zip) bag to mix everything well without getting my hands greasy.
Then chop the pecans and cut the salami into smaller pieces.
As the oven reaches the temperature, carefully place a sheet of parchment paper on your (hot!) baking tray and spread the pieces of sweet potato. Make sure the sweet potato pieces are in a single layer and not clinging too much to each other. You want them to get crispy on every side. Then, don't fully close your oven door, but tuck a spatula or wooden spoon in between. This is how you can easily keep the oven door slightly ajar while baking. Thereby, moist air can escape and your sweet potato pieces become nice and crispy!
Baking the sweet potato pieces usually takes 25 minutes, flipping them once after 15 minutes.
Fry the pecan nuts and salami both, one after the other, for some minutes in a frying pan and give them a good roast. Make sure you don't burn them! Add them to your plates (and don't forget to flip the sweet potato pieces.)
Chop the goat cheese, also, and lay out your pomegranate seeds.
After a total of 25 minutes of baking, add salt to the sweet potato pieces and distribute them evenly on your plates. Top them immediately with goat cheese and pomegranate seeds.
Now prepare your dressing. Add all ingredients of the dressing to a jar and mix them well. I like to use a jar with a screw cap (like a mason jar) and shake it thoroughly. Then drizzle the dressing and, finally, add a little bit of lemon zest to your roasted sweet potato salad and serve.
servings 2
** The daily percentages are based on a 2000 kcal diet. Your daily figures might be higher or lower according to your caloric need.
