Sweet Potato, Rocket & Bacon Salad with Pesto dressing

basilsalad There have been many evenings when I have sat down to a large bowl of this salad for my evening meal…But usually I end up eating more than one bowl – because this salad is SO ADDICTIVE!  


Sweet Potato, Rocket & Bacon Salad with Pesto Dressing
This is an addictive salad (for a non-paleo vegetarian option – you can replace the bacon with crumbed fetta and chickpeas)
Paleo Princess:
Cuisine: Modern Australian
  • 400g sweet potato, peeled and cut into cubes
  • 6 cups of fresh rocket
  • 10 short cut rashers of bacon
  • ½ cup basil & parsley pesto
  • 3 tablespoons pepita seeds
  • *Optional* small amount of red onion, finely sliced
  1. Preheat oven to 175 degrees celsius
  2. Peel the sweet potato and cut into bit size cubes.
  3. Toss sweet potato cubes in 1 tablespoon of olive oil
  4. Place sweet potato on a baking tray lined with aluminium foil or baking paper
  5. Place in oven until cooked and slightly golden (approx 35 minutes)
  6. Remove from oven and set aside to cool
  7. Dice bacon into small cubes
  8. Place bacon in a frypan and fry until it starts to get crispy
  9. Remove from heat and allow to cool.
  10. When the sweet potato and bacon has cooled, you can place all of the rocket leaves into a large serving bowl.
  11. Scatter the sweet potato, bacon, pepita seeds (& optional red onion) over the rocket leaves.
  12. Drizzle the salad dressing evenly over the salad & serve.
Avoid mixing the pesto through the rocket leaves unless you intend to serve the salad straight away (as the pesto will wilt the rocket leaves).

For a non paleo version of this salad – you can also sprinkle over some crumbed fetta