Low Iodine Coconut Ranch Sweet Potato & Bacon Salad

Total time1 hr

Prep time20 min

Cook time30 min

Low Iodine Coconut Ranch Sweet Potato & Bacon Salad

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Ingredients

4 servings

For the roasted sweet potatoes

2 medium sweet potatoes (about 1.5 lb total), peeled and cut into ¾-inch cubes
2 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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½ tsp fine sea salt
¼ tsp ground turmeric
¼ tsp ground ginger

For the bacon

6 slices uncured, sugar-free pork bacon, no added spices

For the coconut ranch dressing

½ cup full-fat coconut milk
2 tbsp coconut cream
1 tbsp apple cider vinegar
1 tsp garlic-infused olive oil
2 tbsp fresh chives, finely chopped
2 tbsp fresh parsley, finely chopped
1 tbsp fresh dill, finely chopped
¼ tsp fine sea salt

For the salad

5 oz mixed salad greens
½ english cucumber, thinly sliced
¼ small red onion, very thinly sliced (optional)

Instructions

1
Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper. Spread the sweet potato cubes in a single layer on the prepared baking sheet, drizzle with the 2 tbsp olive oil, and sprinkle with 1/2 tsp sea salt, turmeric, and ginger. Toss to coat evenly, then spread back into a single layer.
2
Roast the sweet potatoes for 25–30 minutes, flipping once halfway through, until the edges are caramelized and a fork slides in without resistance. Transfer to a plate and let cool for 10 minutes.

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