This salad can shine on its own or with your favourite protein. It’s perfect for any season and any time of day. Sweet potatoes are a great source of fibre, vitamins and minerals. Coupled with the antioxidants from the orange and the healthy fats from the olive oil, this salad is a nutritional champion.
Ingredients:
- 2lb sweet potatoes, peeled and cut into 3/4″ cubes
- 1 tablespoon extra virgin olive oil (for the sweet potatoes)
- 1/2 teaspoon ground cumin
- 3/4 tsp salt (for sweet potatoes)
- 1/4 tsp black pepper
- 1/2 orange, juiced (for dressing)
- 1 tbsp extra virgin olive oil (or sunflower oil, for dressing)
- 1 tablespoon apple cider vinegar
- 1 1/2 teaspoons honey (plus more if you like)
- 1/4 tsp salt (plus more for dressing if you like)
- 1 dash of cayenne
- 1/2 orange, peeled and roughly chopped (for garnish)
- 2 tablespoons dried cranberries
- 1/4 cup crumbled goat cheese
- 1 spring onion, chopped
- 2 tablespoons toasted pine nuts (optional)
Preparation:
Preheat the oven to 425°F (220°C).
Toss the sweet potato cubes with 1 tablespoon olive oil, cumin, 3/4 teaspoon salt and black pepper.
Spread the sweet potatoes on a baking sheet and roast for about 25 minutes, or until tender and slightly caramelised.
In a small bowl, whisk together the orange juice, 1 tablespoon olive oil, apple cider vinegar, honey, 1/4 teaspoon salt and a dash of cayenne until well combined.
In a large bowl, combine the roasted sweet potatoes, chopped orange, dried cranberries, chopped spring onion and toasted pine nuts, if using.
Drizzle with the orange vinaigrette and toss gently to coat.
Top with crumbled goat cheese just before serving.
