This sweet potato bacon salad is a game changer because it’s loaded with vibrant flavors and textures that make every bite exciting and satisfying. Plus, the combination of roasted sweet potatoes, crispy bacon, and that dreamy sherry coriander vinaigrette is totally Instagram-worthy, and it never fails to impress my friends at potlucks!
I enjoy making dishes that balance flavor and nutrients, and this Sweet Potato Bacon Salad with Sherry Coriander Vinaigrette is a perfect example. Roasted sweet potatoes, crumbled bacon, and fresh salad greens lay a nourishing groundwork—the duo of obviously good-for-you sweet potatoes and salad greens is not an earth-shattering nutritional revelation.
However, almost any dish can be transformed into a healthy one if you don’t go overboard with fats, sugars, or refined grains.
Ingredients
Sweet Potatoes:
They provide an excellent source of fiber and vitamin A.
Most importantly, they bring a natural sweetness and creaminess to whatever dish you’re preparing.
Bacon:
Presents a crunchy, protein-rich, and smoky-flavored contrast.
Cherry Tomatoes:
They are slightly sweet and very juicy, providing not only vitamin C but also a nice shot of antioxidants.
Sherry Vinegar:
Produces a deep, tangy taste that gives the dressing a complicated, sharp taste.
Coriander:
Contributes warm, earthy tones and citrus elements to the vinaigrette.
Extra-Virgin Olive Oil:
Fat that is heart-healthy, enriches flavor, and allows the dressing to emulsify smoothly.
Ingredient Quantities
- 2 large sweet potatoes, peeled and diced
- 2 tablespoons olive oil
- Salt and pepper to taste
- 6 slices of bacon, cooked and crumbled
- 4 cups mixed salad greens
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, thinly sliced
- 1/4 cup sherry vinegar
- 1 tablespoon honey
- 1 teaspoon ground coriander
- 1/3 cup extra-virgin olive oil
- 2 tablespoons fresh cilantro, chopped
- Optional: 1/4 cup crumbled feta cheese
Instructions
1. Your oven should be set to 400°F (200°C) for preheating. The sweet potatoes that have been diced should be combined with 2 tablespoons of olive oil, salt, and pepper. The mixture then needs to be spread onto a baking sheet in a single layer. This sheet should be placed in the oven for 25 to 30 minutes so that the sweet potatoes can roast until they are tender and lightly caramelized. Once cooled, these sweet potatoes are then ready to be used in the subsequent recipe step.
2. As the sweet potatoes roast, prepare the bacon in a skillet over medium heat and cook until crispy. Transfer the bacon to a plate, allow it to cool, and then break it into tiny pieces.
3. In a big mixing bowl, amalgamate the assorted salad greens, halved cherry tomatoes, and slivered red onions.
4. When the sweet potatoes have cooled, add them to the salad mixture.
5. To prepare the vinaigrette, combine the sherry vinegar, honey, and ground coriander in a small bowl or jar. Then, whisk in 1/3 cup of extra-virgin olive oil. Season with salt and pepper to taste.
6. Vinaigrette, drizzle it over the salad ingredients in the serving bowl.
7. Combine all the ingredients and coat them evenly with the dressing. Gently fold the salad together, and it should be entirely and evenly mixed well. You don’t want to disturb the nice layers you’ve built up in the salad and mix it all together into one entity.
8. Chopped fresh cilantro adds another layer of freshness and flavor to this salad, you’ll want to sprinkle it on just before serving for the optimal flavor experience.
9. If you want to add another layer of taste, you can sprinkle crumbled feta cheese on top of the salad.
10. Savor your Sweet Potato Bacon Salad with Sherry Coriander Vinaigrette right away.
Equipment Needed
1. Oven
2. Baking sheet
3. Skillet
4. Large mixing bowl
5. Small bowl or jar
6. Whisk
7. Sharp knife
8. Cutting board
9. Measuring cups and spoons
10. Spatula
11. Tongs (optional, for handling bacon)
12. Plate (for cooling bacon)
FAQ
- Can I substitute the bacon for a vegetarian option?Of course, if you would like to replace the bacon with a vegetarian option, smoked tempeh or coconut bacon work well in this recipe.
- How can I make this salad vegan?To make the salad vegan, substitute bacon for a plant-based alternative, and use maple syrup instead of honey. Omit the feta cheese, or use a vegan cheese option.
- Can I use a different vinegar instead of sherry vinegar?Certainly, you can use apple cider vinegar or red wine vinegar in place of sherry vinegar, though they might change the flavor a little bit.
- How do I store leftovers?Refrigerate the dressing and store any leftovers in an airtight container for up to two days. When it comes time to serve, add the dressing right before you present the salad to the table for maximum texture and flavor.
- Can I prepare parts of this salad in advance?Indeed, it is possible to roast sweet potatoes and prepare bacon in advance. Both can be stored in the refrigerator, and the salad can be assembled right before it is served.
- What other toppings could I add to this salad?To enhance the texture and taste, you can add toppings like nuts, seeds, avocados, or dried fruits.
Substitutions and Variations
Yams: Substitute with potatoes or other root vegetables for a completely different texture and flavor.
For a lighter or vegetarian option, use turkey bacon or tempeh bacon.
Sherry vinegar: Substitute with apple cider vinegar or red wine vinegar for a slight twist in acidity.
Grape tomatoes or diced Roma tomatoes can be used in place of cherry tomatoes if you prefer.
Cilantro: If you’d rather have another herb flavor, you could substitute another herb for the cilantro. Parsley and basil are common alternative choices.
Pro Tips
1. Roast Sweet Potatoes Evenly: Ensure the sweet potatoes are diced uniformly to promote even cooking. For extra caramelization, flip them halfway through roasting.
2. Bacon Crispiness: After cooking the bacon, place it on paper towels to absorb excess grease. This will help maintain its crisp texture when added to the salad.
3. Vinaigrette Emulsification: To create a smooth vinaigrette, gradually whisk in the olive oil into the vinegar mixture. Doing this slowly helps emulsify the dressing for better consistency.
4. Serving Temperature: Serve the salad at room temperature or slightly warm, which helps enhance the flavors, especially the sweetness of the roasted sweet potatoes and the freshness of cilantro.
5. Advance Preparation: To save time, roast the sweet potatoes and prepare the bacon a day ahead. Store them in the refrigerator and assemble the salad just before serving.
Sweet Potato Bacon Salad Sherry Coriander Vinaigrette Recipe
My favorite Sweet Potato Bacon Salad Sherry Coriander Vinaigrette Recipe
Equipment Needed:
1. Oven
2. Baking sheet
3. Skillet
4. Large mixing bowl
5. Small bowl or jar
6. Whisk
7. Sharp knife
8. Cutting board
9. Measuring cups and spoons
10. Spatula
11. Tongs (optional, for handling bacon)
12. Plate (for cooling bacon)
Ingredients:
- 2 large sweet potatoes, peeled and diced
- 2 tablespoons olive oil
- Salt and pepper to taste
- 6 slices of bacon, cooked and crumbled
- 4 cups mixed salad greens
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, thinly sliced
- 1/4 cup sherry vinegar
- 1 tablespoon honey
- 1 teaspoon ground coriander
- 1/3 cup extra-virgin olive oil
- 2 tablespoons fresh cilantro, chopped
- Optional: 1/4 cup crumbled feta cheese
Instructions:
1. Your oven should be set to 400°F (200°C) for preheating. The sweet potatoes that have been diced should be combined with 2 tablespoons of olive oil, salt, and pepper. The mixture then needs to be spread onto a baking sheet in a single layer. This sheet should be placed in the oven for 25 to 30 minutes so that the sweet potatoes can roast until they are tender and lightly caramelized. Once cooled, these sweet potatoes are then ready to be used in the subsequent recipe step.
2. As the sweet potatoes roast, prepare the bacon in a skillet over medium heat and cook until crispy. Transfer the bacon to a plate, allow it to cool, and then break it into tiny pieces.
3. In a big mixing bowl, amalgamate the assorted salad greens, halved cherry tomatoes, and slivered red onions.
4. When the sweet potatoes have cooled, add them to the salad mixture.
5. To prepare the vinaigrette, combine the sherry vinegar, honey, and ground coriander in a small bowl or jar. Then, whisk in 1/3 cup of extra-virgin olive oil. Season with salt and pepper to taste.
6. Vinaigrette, drizzle it over the salad ingredients in the serving bowl.
7. Combine all the ingredients and coat them evenly with the dressing. Gently fold the salad together, and it should be entirely and evenly mixed well. You don’t want to disturb the nice layers you’ve built up in the salad and mix it all together into one entity.
8. Chopped fresh cilantro adds another layer of freshness and flavor to this salad, you’ll want to sprinkle it on just before serving for the optimal flavor experience.
9. If you want to add another layer of taste, you can sprinkle crumbled feta cheese on top of the salad.
10. Savor your Sweet Potato Bacon Salad with Sherry Coriander Vinaigrette right away.
