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
pre-heat oven to 400F / 200C
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
When the potatoes are done, remove from the oven transfer to a cold plate and let cool.
Meanwhile make up the dressing. Place all ingredients in a jar, screw up the lid and shake as if your life depended on it.
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.
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/