1 November, 2015
Roast Sweet Potato Salad
Roast Sweet Potato Salad
Serves: 6-8 sides, 4 mains
Ingredients:
- 2 medium sized sweet potatoes
- 120-150g bag of rocket & baby spinach
- 100g low fat feta cheese, diced or crumbled
- 1/2 cup chopped walnuts
Dressing Ingredients:
- 2 tablespoons balsamic vinegar
- 1 tablespoon extra virgin olive oil
- 1 tablespoon honey
Method:
- Preheat the oven to 180 degrees and line a tray with baking paper
- Peel and dice the sweet potato into approximately 1 – 1.5cm cubes and drizzle lightly with olive oil
- Roast the sweet potato in the oven between 35-45 minutes until golden on the outside and soft on the inside, set aside to cool slightly
- Place the rocket & baby spinach on the base of the serving plate or bowl and top evenly with the roasted sweet potato, feta and chopped walnuts
- Mix the salad dressing in a small mixing bowl and dress just before serving
Recipe Notes:
- Store covered in the fridge for the maximum of 3 days
- This recipes is not freezer suitable
Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.