Recipe: Roasted Sweet Potato Salad
Now that we are fully heading into autumn, I'm finding myself wanting to switch gears a little in the kitchen. I've been thinking a lot about what to make for lunches for both Greg and I, and the truth is I'm not quite ready to give up my salads and replace them with soups.
This week I decided to rustle up a warm yet surprisingly light sweet potato salad.
Oh boy, is this good. It's the perfect balance of warmth, heartiness and freshness. The sweet potato feels comforting on a grey, drizzly day but little pomegranate jewels give the whole dish a sparkle.
I added bacon to mine, but you could easily replace it with chicken, quinoa, feta cheese or your preferred protein.
The dressing is a perfect blend of acidity and sweetness.
1 medium sweet potato, peeled and cubed
150g of lean bacon, chopped
Spinach and rocket leaves
6 cherry tomatoes, halved
4 radishes, cubed
A scattering of pomegranate seeds
For the dressing
1 tbsp of apple cider vinegar
1 tbsp of liquid coconut sugar (or maple syrup)
1 tbsp of lemon juice
1. Preheat the oven to 200C. Toss the sweet potato cubes in a little oil, garlic powder and black pepper. Spread onto a baking tray lined with parchment paper, making sure to keep the potato in a single layer. Roast in the oven for 45 minutes, turning halfway.
2. Meanwhile, fry the bacon over a medium heat until crispy. Remove from the pan and drain on kitchen paper.
3. To prepare the dressing, combine all the ingredients in a bowl and mix well.
4. In a bowl place the spinach and rocket leaves, top with radish and tomatoes. Once the sweet potato is cooked scatter over the salad base, followed by the bacon. Drizzle with the dressing and finally, top with pomegranate.