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
Scale
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
