For the most part, I am trying to eat healthy. I am quite a bit fussy about salads though. They can just be so ordinary and unfulfilling. I always need something to give them a bit more substance. For example, quinoa, pearl couscous or a starchy vegetable like in this case, sweet potato. I cook with sweet potato quite a lot because it’s flavoursome, healthy and most importantly filling.
I was out shopping earlier for groceries and noticed that my local store had pomegranates! I’ve eaten them numerous times but have never actually bought one. Decided to take the plunge and buy one. With a bit of manual labour, I managed to get out all the seeds ready for use. I normally don’t like fruit in my savoury salads but pomegranates are the exception. So in went a handful of fresh pomegranate seeds. Now for a dressing. I wanted something tangy but not with too much vinegar so went with a honey mustard style dressing. Easy to make with ingredients that most people will have in their pantries staples.
Sweet Potato Salad with Honey Mustard Dressing
What you’re going to need
½ gold sweet potato, peeled and chopped into small even pieces
Generous handful of mixed green salad leaves
1 tablespoon pomegranate seeds
20 g feta cheese
Dressing (note: these are rough measures so taste you as go until you’re happy)
2 tablespoons olive oil
½ tablespoon lemon juice
1 teaspoon Dijon mustard
1 teaspoon honey
Pinch sea salt
- Preheat oven to 200 degrees Celcius.
- On a baking tray, add the sweet potato with a drizzle of oil and pinch of salt. Bake until soft. (15-20 minutes roughly)
- Whilst the potato is baking, place all salad ingredients on your serving plate.
- In a small bowl, whisk together all dressing ingredients until well combined (you’ll find that the dressing will split if you leave it sitting on the bench so whisk just before serving as well)
- Once potatoes are cooked, allow to cool for 5 minutes before serving with the rest of the salad and dressing.