This Roasted Sweet Potato Salad with Corn and Bacon is the perfect salad for your meal prep or dinner party!
Roasted Sweet Potato Salad with Corn and Bacon
Who says salads have to be boring? There seems to be this idea that salads aren’t fun and are boring to have for lunch. But I’m here to help you keep your lunches exciting!
This Roasted Sweet Potato Salad with Corn and Bacon is so versatile – it works as a side, as a meal course, or as a meal prep. You can also add additional protein to this by adding some leftover shredded chicken. Toss this all in a mason jar (greens on top!) to make it easy to transport to work for lunch!
For dressing, I used a variation of my Lemon Basil Vinaigrette minus the basil. But you can use whatever dressing you prefer.
Bonus: what to make this even more flavourful? Cook your bacon first and then toss your sweet potato cubes in the bacon grease before roasting them. This makes the roasted sweet potato cubes so good. If you have more, I’d coat the corn kernels in it before roasting as well. Might as well use everything up!
I like roasting my corn kernels for this recipe because I find that it adds a nice sweet toasty flavour to it. If you don’t want to roast your corn kernels, you can skip that step.
What You’ll Need To Make Roasted Sweet Potato Salad
For the salad:
- bacon
- sweet potato
- olive oil (if you’re not going to use the bacon fat)
- garlic powder
- salt
- corn kernels
- mixed greens
- goat cheese (I used a herb one)
For the dressing:
- lemon juice
- olive oil
- garlic
- dry mustard
- honey
How To Make Roasted Sweet Potato Salad
Heat oven to 400F.
Lay bacon strips in a single layer onto baking sheet or cooling rack, making sure not to overlap them. Bake until your desired crispness, around 15 minutes.
Once done, place the bacon strips on a paper towel-lined plate to absorb some of the fat on the bacon strips.
Using the leftover bacon fat, toss the sweet potato cubes in it with some garlic powder and salt and spread evenly on a sheet pan. This adds SO my flavour – I do not recommend skipping this step. Plus it gives the bacon fat a place to go lol.
If there’s still extra bacon fat left, toss your corn in it as well. If not, coat your corn kernels in some olive oil and spread evenly on a second sheet pan.
Roast for 25-30 minutes, checking on the corn 15 minutes in to make sure it’s not overcooking, remove from the oven if needed.
While everything is roasting and the bacon is cooling, mix your ingredients together for the salad dressing and store it in the fridge until you’re ready to serve.
Once everything is done, assemble your salad by chopping up your bacon and in a large bowl, tossing together the mixed greens, sweet potato cubes, corn, bacon, and drizzling the salad dressing on. Top with some crumbled goat cheese.
Tips on Making This Roasted Sweet Potato Salad with Corn and Bacon
- I use two sheet pans for the sweet potato and corn to avoid overcrowding. The more space they have between each other, the better they roast!
- To save time, you can have all 3 components baking at the same time in the oven, just drizzle on olive oil instead of bacon fat on the sweet potato and corn.
Meal Prep Tips For This Sweet Potato Salad
If you are worry about the mixed greens wilting as a meal prep, I suggest storing the mixed greens in a separate container as well as the dressing. Combine when you’re ready to eat at lunch time.
I eat this sweet potato salad both warmed and chilled, it’s up to you to what you prefer. If you prefer it warm, definitely store the mixed greens separately so you can heat up the sweet potatoes and corn.
Roasted Sweet Potato Salad with Corn and Bacon
Ingredients
For the salad
- 6 strips bacon
- 3 sweet potato, diced
- 1-2 tbsp olive oil, if you’re not going to use the bacon fat
- 1 tsp garlic powder
- 1 tsp salt
- 1.5 cups corn kernels
- 4 cups mixed greens, or more
- 4 tbsp goat cheese, optional topping
For the dressing
- 1/2 cup lemon juice
- 1/3 cup olive oil
- 3 cloves garlic, grated with a microplane grater
- 1 tsp dry mustard
- 1/2 tsp honey, or more
Instructions
- Heat oven to 400F.
- Lay bacon strips in a single layer onto baking sheet or cooling rack, making sure not to overlap them. Bake until your desired crispness, around 15 minutes.
- Once done, place the bacon strips on a paper towel-lined plate to absorb some of the fat on the bacon strips.
- Using the leftover bacon fat, toss the sweet potato cubes in it with some garlic powder and salt and spread evenly on a sheet pan.
- If there’s still extra bacon fat left, toss your corn in it as well. If not, coat your corn kernels in some olive oil and spread evenly on a second sheet pan.
- Roast for 25-30 minutes, checking on the corn 15 minutes in to make sure it’s not overcooking, remove from the oven if needed.
- While everything is roasting and the bacon is cooling, mix your ingredients together for the salad dressing and store it in the fridge until you’re ready to serve.
- Once everything is done, assemble your salad by chopping up your bacon and in a large bowl, tossing together the mixed greens, sweet potato cubes, corn, bacon, and drizzling the salad dressing on. Top with some crumbled goat cheese.
Nutrition Per Serving
RESOURCES AND TIPS FOR MEAL PREPPING
- How To Cook Chicken Breasts Perfectly
- What Is An Instant Pot
- Tips To Help You Meal Prep For The Week Successfully
- Tips for Meal Prepping on a Budget
- 7 Freezer Friendly Chicken Marinades
- 5 Freezer Friendly Marinades
- Meal Prep Support Group: https://www.facebook.com/groups/mealprepsupport/
MORE SALAD RECIPES TO TRY
- Quinoa Chicken Spinach Nergi Bowl
- Chicken Pepperoni Pasta Salad
- Quinoa Salad with Honey Garlic Sriracha Chicken
- Healthy Chicken Mason Jar Salad
- Cold Chicken Spinach Pasta Salad
Other places to connect with me
Instagram: @carmyshungry
Facebook: https://www.facebook.com/carmyycom
Email: [email protected]
Liz says
I looove roasted sweet potatoes so this salad is calling my name! Yum!