Why You’ll Love This Recipe

This salad is packed with vibrant flavors and textures. The roasted sweet potatoes are tender and caramelized, while the soft goat cheese adds a creamy richness. The pomegranate arils provide a delightful burst of sweetness, and the pine nuts add a perfect crunch. With a tangy homemade balsamic vinaigrette, this salad is not only delicious but also packed with nutrients like fiber, healthy fats, and vitamins. Plus, it’s gluten-free and vegetarian!

Ingredients

For the Salad:

• 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

• 120 grams baby arugula (or other green leafy vegetables like baby spinach or baby kale)

• ⅓ cup pine nuts

• ¼ cup pomegranate arils

• 120 grams soft goat cheese (goat’s chèvre)

• ¼ cup red onion, very thinly sliced

For the Balsamic Vinaigrette:

• 60 mL extra virgin olive oil

• 40 mL balsamic vinegar (aged)

• 3 tablespoons wholegrain mustard

• 2 teaspoons honey

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Step 1: Roast the Sweet Potato

1. Preheat the oven to 180°C (350°F). Line a baking tray with parchment paper.

2. Toss the sweet potato cubes with olive oil, garlic powder, sea salt flakes, and cracked black pepper. Spread them evenly on the baking tray in a single layer.

3. Roast in the oven for 50 minutes or until golden brown on the outside and tender on the inside. Once done, remove from the oven and let it cool to room temperature.

Step 2: Prepare the Dressing

1. In a small jar, combine the balsamic vinegar, olive oil, wholegrain mustard, and honey.

2. Seal the jar and shake vigorously to combine the ingredients. Set the dressing aside.

Step 3: Toast the Pine Nuts

1. Place the pine nuts into a small baking tin and roast in the oven for 4-5 minutes on the top shelf. Keep an eye on them to ensure they don’t burn.

2. Once toasted, immediately transfer the pine nuts to a bowl to stop the cooking process.

Step 4: Assemble the Salad

1. In a large salad bowl, add the washed and dried arugula (or other leafy greens).

2. Add the roasted sweet potato cubes, thinly sliced red onion, and drizzle with half of the balsamic vinaigrette. Toss gently to combine.

Step 5: Garnish and Serve

1. Transfer the salad to a serving platter.

2. Top with crumbled goat cheese, toasted pine nuts, and pomegranate arils.

3. Drizzle with the remaining balsamic vinaigrette and serve immediately.

Servings and Timing

• Servings: 4 (as a main), 6 (as a side)

• Prep Time: 15 minutes

• Cook Time: 1 hour

• Total Time: 1 hour 15 minutes

Variations

• Vegan Version: To make this salad vegan, replace the goat cheese with a dairy-free alternative like cashew cheese or omit the cheese entirely.

• Add Protein: For a more filling meal, top the salad with grilled chicken, roasted chickpeas, or quinoa.

• Other Greens: If you prefer a different green, try using baby kale or mixed greens instead of arugula for a slightly different texture and flavor.

Storage/Reheating

• Storage: This salad is best served fresh, but leftovers can be stored in an airtight container in the fridge for up to 2 days. Keep the dressing separate if storing.

• Reheating: This salad is best enjoyed cold or at room temperature, so there’s no need to reheat it.

FAQs

1. Can I make this salad ahead of time?

Yes, you can prepare the roasted sweet potatoes, toasted pine nuts, and dressing ahead of time. Assemble the salad just before serving for the best freshness.

2. Can I use other types of cheese?

Yes, you can use feta, blue cheese, or goat cheese alternatives depending on your preferences.

3. How do I make this salad spicier?

For extra heat, add some sliced jalapeños, chili flakes, or a drizzle of hot sauce to the dressing.

4. Can I make this salad without the pomegranate?

Yes, you can substitute the pomegranate with dried cranberries, raisins, or even sliced apples for a sweet and crunchy element.

5. How do I prevent the salad from getting soggy?

To avoid sogginess, store the dressing separately and add it just before serving. You can also keep the greens in a separate container until you’re ready to mix everything.

6. Can I use canned sweet potatoes?

Fresh sweet potatoes are recommended for this recipe to achieve the best texture, but canned or pre-cooked sweet potatoes can be used in a pinch. Just make sure to drain them well before roasting.

7. Can I use a different nut instead of pine nuts?

Yes, you can use walnuts, pecans, or almonds as an alternative to pine nuts for a different crunch.

8. How long does this salad last in the fridge?

The salad can last up to 2 days in the fridge. The sweet potatoes and greens may wilt after that, so it’s best to eat it within that timeframe.

9. Can I use pre-cooked sweet potatoes?

Yes, if you have leftover roasted or boiled sweet potatoes, feel free to use them in this salad.

10. Can I make this salad without the balsamic vinaigrette?

Yes, you can substitute the balsamic vinaigrette with a lemon vinaigrette or any other dressing of your choice.

Conclusion

This Roast Sweet Potato Goat Cheese Salad is a beautiful and delicious dish that’s perfect for any occasion. With roasted sweet potatoes, creamy goat cheese, crunchy pine nuts, and fresh greens, it’s a filling yet light meal that will impress your guests or satisfy your hunger. The homemade balsamic vinaigrette and gremolata provide the perfect finishing touch. Whether you’re serving it for dinner or bringing it to a potluck, this salad is sure to be a hit!

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