This super quick and easy sweet potato salad may never have happened had I not inadvertently contaminated my pomegranate this evening – tipping the gorgeous bright pink seeds onto a chopping board I had just cut raw chicken on 😱😱😱 Having realised my mistake about a millisecond too late, I picked up a couple of the pomegranate seeds and actually ate them ‘to see if they tasted contaminated’ (yes, I did go to school – it was just a long time ago…) before realising my pomegranate dream for the evening was over, even if my salmonella nightmare was just about to begin.
Having already roasted my sweet potato cubes I had a quick look through the cupboard and fridge to see what else I could make and it came together really easily. Sweet potato, on a bed of rocket, with some dried cranberries, feta cheese and slivered almonds. Super quick and delicious, I will definitely be making again!
I also whipped together a light red wine vinegar dressing – if you didnt have the ingredients on hand I think just a small drizzle of balsamic vinegar or balsamic glaze would also do the trick.
INGREDIENTS (for a side serve for two people)
For the salad:
100g rocket leaves, washed
1 large sweet potato, peeled and cubed
1/3 cup dried cranberries
1/4 cup slivered almonds
50g feta cheese
1-2 tbsp olive oil
salt and pepper to taste
For the dressing:
2 tbsp red wine vinegar
1 tbsp olive oil
1 tsp honey
salt and pepper to taste
Prep time: 10 minutes
Cook time: 25 minutes
Servings: A side dish for 2 people with a main – increase the recipe quantities accordingly for a larger serving size
To make the salad:
Preheat oven to 180C and line a baking tray with baking paper.
Peel and cut the sweet potato into 2cm cubes.
Place the sweet potato onto the lined baking tray, drizzle with olive oil and season with salt and pepper.
Pop the tray into the preheated oven and bake for 20-30 minutes until the sweet potato is tender and golden brown. Turn the cubes half way to ensure that they are roasted evenly on all sides.
Once the sweet potato is cooked pop out the oven and set aside to cool slightly.
Once cooled, assemble the salad –
Place the rocket onto serving plate, topped by sweet potato, cranberries, crumbled feta cheese and a sprinkling of slivered almonds. Only dress the salad as you serve it to avoid it getting soggy. The salad only needs a light dressing so just take a tablespoon and drizzle it over the top rather than tipping all the dressing on.
To make the dressing:
Put all the ingredients into a small jug and whisk to combine. Set aside until you are ready to use.