Scrub and trim the sweet potatoes.
Dice into small cubes and toss onto an oiled tray. Bake at 350 degrees for about 45 minutes, or until tender and beginning to brown. Set aside to cool.
Chop green onions and break up the goat cheese in separate bowls. (The onions can be a little strong, so wait until the last minute to combine them with the other ingredients.)
Chop pecans and set aside. While potatoes are roasting, fry up the bacon until crisp. Or, if you use proscuitto or canadian bacon, you can finely chop and add into the salad “cold.” Regardless, you’ll want to dice your protein into small bites to spread out the salty goodness.
Once the separate ingredients are finished, toss together in a large bowl with a generous coating of mustard vinaigrette. Serve over salad greens or with some soup for a nice lunch.
