Ingredients
750 grams peeled and cubed sweet potato
1 teaspoon garlic powder
1 teaspoon sea salt flakes
2 tablespoons extra virgin olive oil
Cracked black pepper to taste
120 grams baby arugula (or substitute with baby spinach, kale, or other leafy greens)
1/3 cup pine nuts (which can be replaced with flaked almonds, pecans, pumpkin seeds, or sunflower seeds for a nut-free option)
1/4 cup pomegranate arils (or dried cranberries as an alternative)
120 grams soft goat cheese (chèvre), preferably marinated in oil
1/4 cup very thinly sliced red onion
60 mL extra virgin olive oil for the balsamic vinaigrette
40 mL aged balsamic vinegar for the balsamic vinaigrette
2 tablespoons wholegrain mustard for the balsamic vinaigrette
2 teaspoons honey for the balsamic vinaigrette
Instructions
1-First, preheat your oven to 180 degrees Celsius. This step is essential for getting that golden brown finish on the sweet potatoes.
2-Toss the 750 grams of peeled and cubed sweet potato with 2 tablespoons extra virgin olive oil, 1 teaspoon garlic powder, 1 teaspoon sea salt flakes, and cracked black pepper to taste.
3-Spread the sweet potatoes on a baking tray and roast for 50 minutes to 1 hour until they are tender and golden brown. Remember to stir halfway through for even cooking.
4-While the sweet potatoes roast, toast the 1/3 cup pine nuts separately in a dry pan over medium heat until they’re fragrant and lightly browned.
5-Prepare the greens by washing 120 grams of baby arugula and slicing 1/4 cup red onion very thinly. Once the sweet potatoes have cooled, combine them with the greens and onion in a large bowl.
6-Whisk together the balsamic vinaigrette: 60 mL extra virgin olive oil, 40 mL aged balsamic vinegar, 2 tablespoons wholegrain mustard, and 2 teaspoons honey. Drizzle this over the salad and gently toss to coat.
7-Finally, serve immediately, garnished with the crumbled 120 grams of soft goat cheese, toasted pine nuts, and 1/4 cup pomegranate arils for a fresh burst of flavor.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🌰 Toast pine nuts carefully to avoid burning and enhance their flavor.
🍯 Adjust honey amount in vinaigrette to balance acidity and sweetness to your taste.
🥗 Use fresh greens and assemble just before serving to maintain crispness and vibrant colors.
- Prep Time: 10 minutes
- Roasting: 50 minutes
- Cook Time: 1 hour
- Category: Salad
- Method: Roasting and Tossing
- Cuisine: Contemporary
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving