Sweet Potato, Rocket & Pomegranate Salad
Author: 
Recipe type: Salad
Cuisine: Californian
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
A fresh colourful, Californian inspired salad, full of beta-carotene rich potatoes, greens and heart-healthy pomegranates.
Ingredients
  • -Salad
  • 2 medium sweet potato, small dice
  • 1 Tbs olive oil
  • pinch salt
  • 3 cups (3 large handfuls) of rocket (arugula)
  • The seeds from 1 pomegranate
  • Tbs pumpkin seeds, toasted
  • -Dressing
  • 2 Tbs walnut oil
  • tsp red wine vinegar
  • tsp maple syrup
  • ½ clove minced garlic
  • pinch salt, twist of black pepper
Instructions
  1. pre-heat oven to 400F / 200C
  2. Toss the potato cubes in the olive oil and salt, and lay out on a baking sheet. Roast in the oven for 30 minutes until fork tender
  3. When the potatoes are done, remove from the oven transfer to a cold plate and let cool.
  4. Meanwhile make up the dressing. Place all ingredients in a jar, screw up the lid and shake as if your life depended on it.
  5. In a large bowl toss the rocket (arugula) in the dressing making sure all leaves are fully coated, then toss in the cooled potato, pomegranate seeds and pumpkin seeds. You may like to reserve a few of both the seeds to top the dish when you've transferred it to its final serving platter.
  6. Eat straight away, or store in the fridge to eat up to to 3 days later - the rocket does have a tendency to wilt over time.
Notes
Rocket is the British word for Arugula
As an alternative butternut squash would be fantastic instead of sweet potato
Recipe by Ceri Jones Chef at https://cerijoneschef.com/sweet-potato-rocket-pomegranate-salad/