Sweet Potato, Pomegranate and Pumpkin Seed Salad Recipe at MyDish

Sweet Potato, Pomegranate and Pumpkin Seed Salad

4 stars based on 2 reviews Rate this Recipe

Method

  • 1. Pre-heat the oven to 200°C/ 400°F/ Gas mark 6.

  • 2. Put the sweet potatoes in a roasting tin, drizzle with olive oil, salt and freshly ground black pepper.

  • 3. Roast for 20-25 minutes turning once during cooking.

  • 4. To make the dressing, mix all the ingredients together and season to taste.

  • 5. Put the sweet potato in a bowl with the watercress, pomegranate and goats cheese.

  • To serve the stylish way: Drizzle over the dressing and sprinkle over the pumpkin seeds.
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    Ingredients

    • 2 large sweet potatoes. peeled and cut into cubes
    • 1 tbsp. olive oil
    • 175g watercress
    • 1 large pomegranate. halved and deseeded
    • 75g pumpkin seeds
    • 150g goat's cheese - crumbled
    • to taste Salt and freshly ground black pepper
    • ---------- Dressing
    • 4 tbsp. extra virgin olive oil
    • 1 tbsp balsamic vinegar
    • 1 tsp. sugar
    • ½ tsp mustard of any variety
    • 1 tsp. lemon juice
    • to taste Salt and freshly ground black pepper

    By Views 1824  Added Mon Sep 15 2008


    This salad makes a lovely refreshing starter before a dairy main course. I have mixed an unusual selection of vegetables to create a dish strong with vibrant colour.

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