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.