Description
A vibrant and nutritious Roast Sweet Potato Goat Cheese Salad featuring roasted sweet potatoes seasoned with garlic and sea salt, crisp baby arugula, tangy goat cheese, toasted pine nuts, and sweet pomegranate arils, all tossed in a flavorful balsamic vinaigrette with mustard and honey. This salad balances savory, sweet, and tangy flavors, perfect as a wholesome lunch or elegant side dish.
Ingredients
Scale
Sweet Potato
- 750 grams sweet potato, peeled and cubed
- 1 teaspoon garlic powder
- 1 teaspoon sea salt flakes
- 2 tablespoons extra virgin olive oil
- Cracked black pepper, to taste
Salad Greens & Toppings
- 120 grams baby arugula (or baby spinach or baby kale)
- 1/3 cup pine nuts
- ¼ cup pomegranate arils
- 120 grams soft goat cheese (chèvre)
- ¼ cup red onion, very thinly sliced
Dressing
- 60 mL extra virgin olive oil
- 40 mL aged balsamic vinegar
- 2 tablespoons wholegrain mustard
- 2 teaspoons honey
Instructions
- Preheat Oven: Preheat the oven to 180 degrees Celsius. Line a baking tray with parchment paper to prepare for roasting the sweet potatoes and pine nuts.
- Roast Sweet Potato: Spread the peeled and cubed sweet potatoes on the lined baking tray. Drizzle with olive oil, then sprinkle garlic powder, cracked black pepper, and sea salt flakes evenly. Toss to combine thoroughly and spread them out in a single layer. Roast in the oven for 50 minutes or until golden and tender.
- Make Dressing: While the sweet potatoes roast, combine balsamic vinegar, olive oil, wholegrain mustard, and honey in a small jar. Seal tightly and shake vigorously until well emulsified. Set aside to allow flavors to meld.
- Toast Pine Nuts: Place pine nuts in a small baking tin and position it on the top rack of the oven. Toast for 4-5 minutes, watching carefully to prevent burning. Once toasted, immediately transfer them to a bowl to stop the cooking process.
- Cool Sweet Potato: When roasted, remove the sweet potatoes from the oven and leave them to cool to room temperature, ensuring the salad doesn’t wilt the greens.
- Assemble Salad: Add the baby arugula to a large salad bowl. Top with the cooled sweet potato cubes and thinly sliced red onion. Drizzle the prepared balsamic vinaigrette over the salad and toss gently to coat all ingredients evenly.
- Serve: Transfer the tossed salad to a serving platter. Sprinkle crumbled goat cheese, toasted pine nuts, and pomegranate arils over the top. Serve immediately to enjoy the fresh mix of textures and flavors.
Notes
- Ensure sweet potatoes are in a single layer on the baking tray for even roasting.
- Keep a close watch on pine nuts while toasting as they burn quickly.
- You can substitute baby arugula with baby spinach or baby kale depending on preference.
- The salad is best served fresh after assembling to keep the textures vibrant.
- For a vegan version, replace goat cheese with a plant-based cheese alternative.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Salad
- Method: Baking
- Cuisine: Mediterranean
Keywords: roast sweet potato salad, goat cheese salad, pomegranate salad, pine nuts salad, vegetarian salad, Mediterranean salad
