Roasted Sweet Potato Salad with Spinach, Pomegranate and Pumpkin Seeds
Description
"Roasted Sweet Potato Salad with Spinach, Pomegranate and Pumpkin Seeds" makes a dramatic Christmas or New Year salad treat! It is wholesome, healthy, colorful and insanely delicious!!
Ingredients
- 900 g. / 2 lbs. sweet potatoes
- 200 g. / 7 oz. baby spinach leaves
- 1 medium sized pomegranate deseeded
- 2 tablespoons olive oil to roast the sweet potatoes
- A pinch of sea salt for the roast the sweet potatoes
- A pinch of freshly grated black pepper
- 150 g. / 5 oz. crumbled feta cheese optional
For the honey-roast pumpkin seed mix
- ½ cup pumpkin seeds
- 1/4 cup sunflower seeds
- 2 tablespoons chia seeds
- 11/2 tablespoons honey
- 1 tablespoon olive oil to roast the seeds
- A pinch of sea salt
Dressing:
- 1 500 ml whole bottle white balsamic vinegar, to be reduced to 1/3 cup on the stovetop, can be made days ahead and kept in the refrigerator
- 4 tablespoons honey
- ½ cup good quality olive oil
- A pinch of sea salt
- A pinch of freshly grated black pepper
Instructions
- First off, start making the white balsamic vinegar reduction: empty the white balsamic vinegar in a saucepan, reduce the heat to medium and let it simmer, uncovered, until reduced to 3/4 cup, keep an eye on the vinegar while simmering; the end result should have the consistency of thick maple syrup. Set aside to completely cool down. Can be made a couple of days before and kept in the refrigerator in a glass jar.
- To roast the sweet potatoes: peel the sweet potatoes and cut them to 2.5 cm/ 1 inch cubes. Place them in an oven sheet, in a single layer. Toss them with salt, black pepper and olive oil. Roast in an oven, preheated to 200°C/400°F, about 20 minutes or until fork tender, make sure to give them a quick stir every 5 minutes. Remove from the oven and set aside to completely cool down.
- To make the honey roasted pumpkin seed mix: preheat the oven to 160°C/325°F. Combine the honey, sea salt and olive oil in a medium bowl. Add the pumpkin seeds, sunflower seeds and chia seeds, stir well until all the seeds are well coated with the honey-oil mixture. Transfer to an oven sheet lined with parchment paper. Bake about 15 minutes, making sure to stir every now and then. Remove from the oven and set aside to completely cool down.
- To make the dressing: In a small jar, combine 3 tablespoons of the white balsamic reduction you prepared, with honey, olive oil, sea salt and black pepper. Close tightly with the lid, and shake well to combine. Keep the rest of the white balsamic reduction in a small glass bottle for further use.
- To assemble the salad: put the baby spinach around a large shallow bowl, arrange the roasted sweet potatoes in the middle and toss the pomegranate seeds around the sweet potatoes, scatter the honey pumpkin roasted seeds around the pomegranate seeds. Add the crumbled feta cheese on top, or leave it out for a vegan and paleo option. Before serving, shake the dressing one more time and drizzle evenly over the salad. Sahtain!!
Notes
Tried this recipe?Let us know how it was!