Preheat the oven to 450. Scrub your sweet potatoes and dice them. I only peeled one of the sweet potatoes. Not only does the skin offer an additional texture to the salad but sweet potato skins are a good source of fiber and rich in antioxidants and nutrients. Dice them and then drizzle olive oil over them and toss to coat. Season with salt and pepper. Then roast your sweet potatoes for 25-30 minutes, flipping them ½ way through.
While your sweet potatoes are roasting, cook your bacon so that it is crunchy but won’t crumble. Once cooked, I tore the bacon to be big pieces so you can pick up all your ingredients with your fork. I love the saltiness the bacon gives and wanted that extra crunch and filling bite.
Dice up your green onions and celery and set aside.
Mix up your dressing. Combine the lemon juice, mayonnaise (I use the Primal mayonnaise made with avocado oil), dijon mustard, apple cider vinegar, salt, pepper, and parsley. I actually only used ½ of the dressing that this made, for this salad. The rest I use on chicken, pork chops, or as a green salad dressing. It is so versatile you will be glad you have left overs!
Once your sweet potatoes are done roasting and your bacon is cooked, combine all the ingredients and ½ of your dressing. This salad could be served immediately while warm or is just as good chilled or reheated for up to 4 days after making. The only difference is the bacon does not hold its crunch in the following day/s. Now the flavor is still there, and the celery picks up that crunch and I love it for leftovers.
Nutritional information if you use regular sliced bacon:
To make this recipe vegan, you'll have to swap the mayonnaise for vegan mayonnaise and leave out the bacon (or you can substitute it with tempeh bacon, Lightlife has a good one and it's available at most grocery stores).