Roast sweet potato salad

Roast sweet potato salad

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  • 4
  • Easy
  • Health conscious Meat-free Pescatarian
  • 20 minutes
  • 45 minutes
  • Eagle’s Nest Viognier 2017

Ingredients

  • 150 g whole blanched almonds
  • ½ cup olive oil
  • coarse salt, for sprinkling
  • 1 kg sweet potato, peeled and cut into chunks
  • red onions, peeled and quartered
  • 2 cloves garlic, crushed
  • 1 cinnamon stick
  • ½ cup orange juice
  • sea salt and freshly ground black pepper, to taste
  • 100 g baby spinach
  • 100 g rocket
  • 250 g soft goat’s cheese
  • 175 g pomegranate rubies
  • orange zest, to garnish

Cooking Instructions

Preheat the oven to 200°C. Place the almonds in a roasting pan and drizzle with olive oil and coarse salt. Roast for 5 minutes, turning 2–3 times. Remove from the oven and drain on kitchen paper.

Reduce the oven’s temperature to 180°C.

Place the sweet potato in a baking dish add the red onions, garlic, cinnamon and orange juice and drizzle with a little more olive oil. Season to taste and mix well. Bake for about 40 minutes, stirring twice.

Line a salad bowl with the baby spinach and rocket. Top with the sweet potatoes and pour over any juice from the baking dish. Crumble over the cheese, sprinkle with the roasted almonds and garnish with pomegranate rubies.

Drizzle with the remaining olive oil and garnish with orange zest.

Cook's note: Mimi Jardim has always generously shared her recipes – at cooking classes, demos
and in her cookbooks. In My Portuguese Feast (Quivertree), she writes that this recipe is ‘a winner in my memory chart: my grandmother used to keep a goat just for the grandchildren when we visited so that
we could have goat’s milk every day. And the pomegranate trees were abundant in rows along the path connecting the house to the farm’.”

Browse more salad recipes here.

Phillippa Cheifitz Recipe by: Phillippa Cheifitz
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