Roast Sweet Potato and Goat Cheese Salad with Pomegranate Recipe
Introduction
This Roast Sweet Potato Goat Cheese Salad is a vibrant and flavorful dish, perfect for a light lunch or a stunning side. Roasted sweet potatoes add warmth and sweetness, balanced by tangy goat cheese, crunchy pine nuts, and a zesty balsamic dressing.
Ingredients
- 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 leafy greens like baby spinach or kale)
- 1/3 cup pine nuts
- ¼ cup pomegranate arils
- 120 grams soft goat cheese (goat’s chèvre)
- ¼ cup red onion (very thinly sliced)
- 60 mL extra virgin olive oil
- 40 mL aged balsamic vinegar
- 3 tablespoons wholegrain mustard
- 2 teaspoons honey
Instructions
- Step 1: Preheat the oven to 180 degrees Celsius and line a baking tray with parchment paper.
- Step 2: Spread the cubed sweet potato on the prepared tray. Drizzle with 2 tablespoons of olive oil, then sprinkle with garlic powder, cracked black pepper, and sea salt flakes. Toss to coat evenly and arrange in a single layer.
- Step 3: Roast the sweet potatoes in the oven for about 50 minutes, or until golden brown on the outside and tender inside. Remove and let cool to room temperature.
- Step 4: While the sweet potatoes roast, prepare the dressing. Combine balsamic vinegar, 60 mL olive oil, wholegrain mustard, and honey in a small jar. Secure the lid and shake vigorously until well mixed. Set aside.
- Step 5: Toast the pine nuts by placing them in a small baking tin on the top shelf of the oven. Bake for 4 to 5 minutes, watching carefully to avoid burning. Transfer to a bowl immediately to stop cooking.
- Step 6: In a large salad bowl, combine the baby arugula, cooled roasted sweet potatoes, and thinly sliced red onion. Drizzle the balsamic dressing over and toss gently to combine.
- Step 7: Transfer the salad to a serving platter. Top with crumbled goat cheese, toasted pine nuts, and pomegranate arils. Serve immediately and enjoy.
Tips & Variations
- Use other greens such as baby spinach or kale if arugula isn’t available for a different flavor profile.
- Swap pine nuts for walnuts or pecans for an alternative crunch.
- Add a sprinkle of fresh herbs like thyme or rosemary to the sweet potatoes before roasting for extra aroma.
- For a vegan version, substitute goat cheese with a plant-based cheese alternative.
Storage
Store leftover salad components separately in airtight containers in the refrigerator for up to 2 days. Keep the dressing refrigerated as well. Assemble just before serving to keep the greens fresh and prevent sogginess. Reheat the roasted sweet potatoes gently before tossing if you prefer a warm salad.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I prepare the salad ahead of time?
You can roast the sweet potatoes and toast the pine nuts ahead of time, but it’s best to assemble the salad just before serving to maintain freshness and texture.
What can I substitute for goat cheese?
If you don’t have goat cheese, feta cheese works well as a substitute. For a dairy-free option, try a vegan cheese or omit cheese entirely and add extra nuts for creaminess.
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Roast Sweet Potato and Goat Cheese Salad with Pomegranate Recipe
- Total Time: 1 hour 10 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A vibrant and hearty Roast Sweet Potato Goat Cheese Salad featuring tender roasted sweet potatoes, peppery arugula, tangy goat cheese, toasted pine nuts, and a zesty balsamic wholegrain mustard dressing. This flavorful salad balances sweet, savory, and nutty flavors perfectly for a delightful and satisfying meal or side dish.
Ingredients
Main Ingredients
- 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)
- 1/3 cup pine nuts
- ¼ cup pomegranate arils
- 120 grams soft goat cheese (goat’s chèvre)
- ¼ cup red onion (very thinly sliced)
Dressing
- 60 mL extra virgin olive oil
- 40 mL balsamic vinegar (aged)
- 3 tablespoons wholegrain mustard
- 2 teaspoons honey
Instructions
- Preheat oven: Preheat your oven to 180 degrees Celsius (350 degrees Fahrenheit) and line a baking tray with parchment paper to prevent sticking and for easy cleanup.
- Roast sweet potato: Spread the peeled and cubed sweet potatoes onto the prepared baking tray. Drizzle with 2 tablespoons of extra virgin olive oil, then sprinkle with garlic powder, cracked black pepper to taste, and sea salt flakes. Toss everything together until the sweet potatoes are evenly coated. Arrange them in a single layer and roast in the oven for about 50 minutes or until golden brown on the outside and tender inside.
- Make dressing: In a small jar, combine 60 mL extra virgin olive oil, 40 mL aged balsamic vinegar, 3 tablespoons wholegrain mustard, and 2 teaspoons honey. Secure the lid and shake vigorously until the dressing is well emulsified. Set aside.
- Toast pine nuts: Place the pine nuts in a small baking tin and toast on the top shelf of the oven for 4-5 minutes. Keep a close watch to avoid burning. Once toasted, immediately transfer the pine nuts to a bowl to cool and stop the cooking process.
- Cool roasted sweet potatoes: After roasting, remove the sweet potatoes from the oven and allow them to cool to room temperature to prevent wilting of the salad greens and to balance flavors.
- Assemble salad: In a large salad bowl, place the washed and dried baby arugula. Add the cooled roasted sweet potatoes and thinly sliced red onion. Drizzle the prepared balsamic wholegrain mustard dressing over the salad and toss gently to combine all ingredients evenly.
- Serve: Transfer the salad to a serving platter and garnish with crumbled soft goat cheese, toasted pine nuts, and pomegranate arils for a burst of color and flavor. Serve immediately for the best taste and texture.
Notes
- Make sure to toss the sweet potato cubes in oil and seasonings evenly for consistent roasting.
- Watch the pine nuts carefully while toasting, as they can quickly go from toasted to burnt.
- The salad is best served fresh, as the dressing may wilt the greens if left sitting too long.
- Optional substitutions: Use baby spinach or baby kale instead of arugula depending on your preference.
- For a vegan version, substitute goat cheese with a plant-based alternative or omit it entirely.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
Keywords: Roast sweet potato salad, goat cheese salad, roasted vegetable salad, autumn salad, healthy salad, Mediterranean salad, pine nuts, pomegranate, balsamic dressing
