This roasted sweet potato salad is packed with crispy bacon and toasted walnuts, then tossed in a date-sweetened lime vinaigrette. Paleo and Whole30 friendly, dairy free and easy to make, it’s the perfect healthy sweet and savory side dish for your picnic, barbecue, or everyday meal.
First, I’d like to start off by saying that I have SUCH a hard time giving names to salad recipes. I always want to tell you every single ingredient I included right there in the title so there’s no confusion. However, this obviously leads to a way-long title, and you probably forget what the recipe actually is by the time you get to the end.
I’ll figure this out one day, but for now, we are left with this Paleo and Whole30 roasted sweet potato salad with bacon, toasted walnuts, and date-sweetened lime vinaigrette. See? That’s what I really would’ve wanted to call this recipe – let’s not leave a single part of it to the imagination, you know?
Perhaps my issue is that I honestly feel that every single ingredient here is KEY to making this recipe rock our Paleo worlds (and Whole30 world, if that’s where you’re at right now.) I’ll start with the dressing. Every time I make a sweet dressing or sauce with dates, I kick myself 3 times – once for each year of Paleo eating that I DID NOT KNOW THIS WAS POSSIBLE.
I do believe the first time I tried it out was for my Bacon Wrapped Pork Tenderloin, in a desperate attempt to create a Whole30 recipe with some sweetness (I had used maple syrup in a former version.) Now, the sky (AKA your wildest craving) is the limit.
Just picture dates singing to honey and maple syrup: “anything you can do, I can do better…” because it’s the dang honest truth. I wind up loving my date-sweetened ketchup and sauces MORE than honey or maple sweetened ones, probably because of the sticky caramel-like texture they add to the recipe. This also opens up a whole boat load of Whole30 compliant recipes, now doesn’t it? Don’t worry, I have a Whole30 “honey” mustard recipe too!
For now though, we’re left with this deliciousness, just in time for late spring and summer picnics, barbecues, and other social gatherings where you might feel the urge to WOW people with a solid “I-didn’t-know-that-was-even-remotely-healthy, let alone Paleo & Whole30” recipe. This is one right here, people! Now let’s get into the details (if the title didn’t already give the whole thing away!)
Ingredients Needed for Sweet Potato Salad with Bacon and Walnuts
- Sweet Potatoes (peeled & cut into cubes)
- Bacon fat (or other cooking fat)
- Sea salt & black pepper
- Onion powder
- Smoked paprika
- Nitrate free bacon (cut into pieces)
- Raw walnuts (chopped)
- Parsley or cilantro (finely chopped – for garnish)
Be sure to use sugar free bacon to make this Sweet Potato Salad Whole30 compliant.
Tip: If you’re eating Whole30, you’ll probably be making a lot of recipes with bacon – save the bacon fat in a jar with a tight lid and store it in the fridge for up to 6 months. It’ll be right at your fingertips when you need it!
Ingredients for Lime Vinaigrette
- Medjool dates (soak them in hot water to soften them)
- Water (you can use the water from the dates)
- Lime juice & lime zest
- Balsamic vinegar
- Garlic
- Salt
- Olive oil or avocado oil
- Red pepper flakes (optional – leave these out if you want a mild vinaigrette)
What Can I Substitute for Medjool Dates?
You can use 2 tablespoons of honey instead of dates in the Lime Vinaigrette. Just omit the water in the recipe, and remember that the vinaigrette will no longer be Whole30 compliant if you use honey.
How to Prepare Sweet Potato Salad with Bacon, Walnuts, and Lime Vinaigrette
First, we cook bacon. If you eat mostly Paleo or are doing a Whole30, you really have to try the sugar-free bacon from U.S. Wellness Meats. I’ve been buying this bacon since my own very first Whole30 and it hasn’t disappointed me in almost 4 years (wow, time flies!)
From there, we roast sweet potatoes in bacon fat. You’re welcome for that! If that’s not your thing however, feel free to use any cooking fat you like. Also, you can use white sweet potatoes if you prefer, but I decided to go with orange for this one since they just make the salad so pretty. 🙂
Next comes the walnuts, toasted with the sweet potatoes for the last 5-7 minutes of roasting. While those roast, you make the vinaigrette in a blender or food processor and try not to eat it with a spoon when taste testing. Yes, it’s THAT good.
Lastly, we toss the roasted sweet potatoes and walnuts with the cooked bacon, add the vinaigrette when ready to serve, and garnish with more lime and finely chopped parsley or cilantro. You can serve it warm, at room temperature, or even cold – it’s delicious no matter what! Are you ready to make this sweet potato salad?! Let’s get cooking!
Sweet Potato Salad with Bacon, Walnuts and Lime Vinaigrette {Paleo & Whole30}
Sweet Potato Salad with Bacon, Walnuts and Lime Vinaigrette {Paleo & Whole30}
Ingredients
For the Lime Vinaigrette {Whole30}
- 3 medjool dates pitted and soaked in hot water to soften, if necessary OR 2 Tbsp raw honey*
- 2 tbsp water (only if using dates) using the water you soaked the dates in is fine
- 2.5 tbsp fresh lime juice plus an extra squeeze at the end if desired
- 1 tsp finely grated lime zest
- 2 tbsp balsamic vinegar
- 2 cloves garlic
- 1/2 tsp salt
- 6 tbsp olive oil or avocado oil
- pinch red pepper flakes optional, for spice
For the Salad:
- 2 large sweet potatoes peeled and cut into 1/2-1 inch cubes 4-5 cups
- 1 and 1/2 tbsp reserved bacon fat or other cooking fat
- generous pinch sea salt
- generous pinch black pepper
- 1/4 tsp onion powder
- 1/4 tsp smoked paprika
- 6 slices nitrate free bacon sugar-free for Whole30**, cut into pieces
- 3/4 cup raw walnuts roughly chopped + 1 tsp reserved bacon fat or other cooking fat
- finely chopped parsley or cilantro for garnish
Instructions
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If you want to use reserved bacon fat to roast the sweet potatoes and walnuts, cook the bacon before anything else, and set aside until ready to use:
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Over medium heat, cook the bacon until crisp, stirring to evenly brown, and remove from skillet with slotted spoon to drain on paper towels, set aside. Reserve 2 tbsp of the rendered fat to toss with sweet potatoes and walnuts, if desired.
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Preheat your oven to 425 degrees F and line a large baking sheet with parchment paper.
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Toss the cubed sweet potatoes with 1 and 1/2 tbsp bacon fat (or preferred fat), sea salt, pepper, onion powder and smoked paprika. Spread out in a single layer on the baking sheet without overlapping. Use an extra baking sheet if necessary.
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Roast for 20 minutes, turn (or stir gently) then bake another 10-15 minutes or until soft and lightly browned.
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Toss the walnuts with 1 tsp bacon fat and a small pinch of salt, then sprinkle over the sweet potatoes to roast with them for the last 5-7 minutes of roasting time. Potatoes should be nearly done when you add the walnuts, so the walnuts don’t roast too long and burn.
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While the potatoes roast, make the dressing. Using a high speed blender or food processor (either should work well), blend the dates, water, lime juice and zest, balsamic vinegar, garlic and salt until smooth. With the blender on low speed, slowly pour in the olive oil in a narrow steady stream, blend until smooth and well combined.
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Toss the roasted potatoes and walnuts with the bacon. It’s best to add the vinaigrette just before serving. Slowly add the vinaigrette - you will have more than you need - so add this slowly and stop once you’re satisfied with the amount of dressing. Leftover dressing can be covered tightly and refrigerated for up to one week.
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Garnish the salad with parsley or cilantro, a lime wedge and an extra splash of lime juice if desired. Serve warm or room temperature, and store leftovers covered tightly in the refrigerator for up to 3 days. Serves 6 as a side dish. Enjoy!
Recipe Notes
*Using honey makes the recipe no longer Whole30 compliant. Do not add the water if using honey
**Use sugar free bacon to be Whole30 compliant. I've been buying mine from U.S. Wellness Meats for years!
Nutrition
What I Used to Make My Sweet Potato Salad:
Want more Paleo and Whole30 side dish and salad recipes? Try one of these!
Chicken, Bacon and Strawberry Salad with Orange Balsamic
Roasted Brussels Sprouts with Bacon and Apples
Chicken Cobb Salad with Buffalo Ranch
Tell Me!
Do you make homemade salad dressing? Which is your favorite?
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Yummy! My husband refuses to eat Paleo. I have no choice. I get all this great food to myself! I love your recipes. Have you done a cookbook yet? When you do, I want one. Keep up the good work.
He’s missing out!
I love homemade Caesar dressing, but this one looks good too! This would probably be a winner at a Memorial Day get together.
Healthy, yummy, my wife’s absolute favourite!
Made this today- it was so good! I need to make a much bigger batch next time- even the kids loved it!
So glad you liked it! Luckily it’s pretty easy to make as much as you need!
This is the bomb dot com! Just got done eating it. This is going to be put into my regular rotation.
This is absolutely amazing. I made it this morning just to have on hand during the weekend. It may not last through the day! You’re right about that dressing- it is absolutely drinkable by the cupful. This recipe is in my regular rotation for SURE starting today!
Oh I’m so happy you enjoyed it, the dressing is just sooo tasty!
I’m confused…you say to only use the date sweetened water if you’re using dates. But why would I even have the date sweetened water if I was using honey…?? Am I missing something?
You use either one, not both.
Yes, I understand that. But you say to NOT use the date sweetened water if using honey. But if I’m using honey, why would I even have the date water?
All I’m trying to clarify there is not to use both date paste and honey
I think the confusion was in the lack of punctuation within the recipe – I was trying to communicate 2 things – 1. you only need water if you’re using dates and 2. The water you soaked the dates in is fine to use (if using water)
I figured that was the case 🙂 just wanted to clarify. I made it with dates and it was SO delicious! I’m hoarding the leftovers for my lunch today. My husband was sceptical of it, but he took seconds, so it was a definite win!
Really glad you enjoyed!!
I made this for a backyard party and everybody, women and men alike, RAVED about it… especially the dressing. Move over plain ol’ potato salad, there’s a new side dish at my picnics.
Delicious! Made this for a cookout, success!
I made this for a group of friends, and they LOVED it with many asking for the recipe. I used white sweet potatoes, as I think they are a bit sweeter and I did use dates. It was wonderful.
Have made this twice now, excellent flavors and super easy to make!!!!
Made this tonight for dinner and it was a hit with the whole family. Even my picky 12 year old (who really doesnt like kumara) said she really enjoyed it. Super easy and full of flavour. Will be making this again for sure!
Our Family LOVES this recipe! It has become a bbq side dish staple. I have also brought it to pot lucks and get requests for the recipe all the time!
Such a good find!!
Thank you!!!!!
I am not Paleo in any way, shape or form. I just love good food. This recipe is good food. Honestly, I was just looking for a recipe to use up some sweet potatoes, and this one was something different than the usual roasted sweet potato fries that seems to come up constantly. Come on, people, there has to be more than fries. Anyway, this was absolutely delicious and a huge hit. Will definitely try this one again, and again, and again, and…….?
So good! I decided to prep these for a breakfast meal while on Whole30. It has everything you need for a hardy breakfast – potatoes, bacon and nuts, plus that delicious sauce. YUM.
Delightful combination of flavors. Served along side a smoked trout salad for a delicious Sunday afternoon meal.
I love it❤️