Description
A vibrant and flavorful roasted sweet potato salad featuring creamy goat cheese, crunchy pine nuts, and tart pomegranate arils, all brought together with a tangy balsamic vinaigrette. Perfect as a light meal or a festive side dish for any occasion.
Ingredients
Scale
Roasted Sweet Potatoes
- 750 grams Sweet potato (peeled and cubed)
- 1 teaspoon Garlic powder
- 1 teaspoon Sea salt flakes
- 2 tablespoons Extra virgin olive oil (for roasting)
- To taste Cracked black pepper
Salad Components
- 120 grams Baby arugula (or other leafy greens)
- 1/3 cup Pine nuts
- 1/4 cup Pomegranate arils
- 120 grams Soft goat cheese (goat’s chèvre)
- 1/4 cup Red onion (very thinly sliced)
Balsamic Vinaigrette
- 60 mL Extra virgin olive oil
- 40 mL Aged balsamic vinegar
- 2 tablespoons Wholegrain mustard
- 2 teaspoons Honey
Instructions
- Preheat the Oven: Set your oven to 400°F (200°C) to prepare for roasting the sweet potatoes.
- Roast the Sweet Potatoes: In a bowl, toss the cubed sweet potatoes with garlic powder, sea salt flakes, and 2 tablespoons of extra virgin olive oil until evenly coated. Spread them out in a single layer on a baking sheet and roast in the preheated oven for 25-30 minutes, stirring halfway through to ensure even cooking and caramelization.
- Prepare the Salad Base: While the sweet potatoes roast, combine the baby arugula, pine nuts, pomegranate arils, soft goat cheese, and thinly sliced red onion in a large mixing bowl.
- Make the Vinaigrette: In a separate small bowl, whisk together 60 mL of extra virgin olive oil, 40 mL of aged balsamic vinegar, wholegrain mustard, and honey until the dressing is smooth and emulsified.
- Assemble the Salad: Allow the roasted sweet potatoes to cool slightly. Gently fold them into the salad mixture to combine all ingredients without breaking up the goat cheese too much.
- Dress and Serve: Just before serving, drizzle the prepared balsamic vinaigrette over the salad and toss lightly to coat all components with the flavorful dressing.
Notes
- For a nuttier flavor, toast the pine nuts lightly before adding to the salad.
- You can substitute baby arugula with spinach or mixed leafy greens based on preference.
- If pomegranate arils are unavailable, dried cranberries or fresh chopped apples can be used as a sweet alternative.
- The salad can be prepared in advance but dress it just before serving to maintain freshness and texture.
- Adjust honey quantity in the vinaigrette to your desired sweetness.
