Roasted sweet potato & cheese salad
Hot summer days are the perfect opportunity to get in shape, boost energy, and feel your best. With more movement, travel, and lighter meals, it’s the ideal season to enhance your overall well-being.
This vibrant salad is a celebration of textures and flavours—hearty enough to be a main dish. Peppery arugula, caramelised sweet potato, crunchy pecans, and salty feta come together beautifully, finished with a zesty lemon-honey dressing.
Enjoy it as a simple, nourishing lunch or impress your guests with a healthy, protein-rich meal that’s as satisfying as it is delicious.
Ingredients:
POTATO
600 – 700 g / 1.2 – 1.4 lb sweet potato , peeled (2 medium)
1 1/2 tbsp olive oil
SALAD
100 g / 3.5 oz rocket salad / arugula (~3 handfuls)
1/2 cup (70g / 5 oz) pecans
1 tsp oil
60 g / 2 oz Goats Cheese or Danish feta, soft to crumble
HONEY LEMON DRESSING
1 tbsp honey
2 tbsp lemon juice , fresh
2 tbsp extra virgin olive oil
1/2 tsp Dijon mustard
Salt and pepper , to taste
Instructions:
Preheat oven to 220C / 430F.
Cut sweet potato into 1.5cm / 3/5″ thick slices. Cut the larger rounds in half (into semi circles).
Place in a bowl, drizzle over oil, sprinkle with salt and pepper. Toss well to coat. Pour onto baking tray.
Roast for 20 minutes, then use an egg flip to turn and roast for a further 10 minutes or until golden.
Meanwhile, place Dressing ingredients in a jar, mix with a teaspoon (to get honey off the base) then shake well until combined.
Toast pecans in a dry skillet over medium high heat for 3 minutes, or until they smell nutty.
Remove pecans, then heat 1 tsp oil. Add bacon and cook until golden.
To assemble, place everything in a bowl, pecans and goats cheese for garnish. Drizzle with most of the dressing, then toss gently.
Transfer into a serving bowl, garnish with remaining bacon, pecans and goats cheese. Drizzle with remaining dressing. Serve!
Enjoy, stay fit & healthy! We look forward to seeing you at our classes! xoxo