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: Paleo Princess
Cuisine: Modern Australian
Ingredients
- 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
Instructions
- Preheat oven to 175 degrees celsius
- Peel the sweet potato and cut into bit size cubes.
- Toss sweet potato cubes in 1 tablespoon of olive oil
- Place sweet potato on a baking tray lined with aluminium foil or baking paper
- Place in oven until cooked and slightly golden (approx 35 minutes)
- Remove from oven and set aside to cool
- Dice bacon into small cubes
- Place bacon in a frypan and fry until it starts to get crispy
- Remove from heat and allow to cool.
- When the sweet potato and bacon has cooled, you can place all of the rocket leaves into a large serving bowl.
- Scatter the sweet potato, bacon, pepita seeds (& optional red onion) over the rocket leaves.
- Drizzle the salad dressing evenly over the salad & serve.
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Notes
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
For a non paleo version of this salad – you can also sprinkle over some crumbed fetta