Roasted sweet potato and goat cheese salad recipe
Last Updated on
Total: 50 min Diners: 4
Completely vegetarian and highly healthy, this sweet potato salad gets the best of this tuber, its texture and sweetness, enhancing them thanks to having roasted it in the oven which is really the only thing more complicated to do and that could be left done in advance. Then, the secret only lies in mixing the ingredients well and preparing a tasty vinaigrette that contrasts with all of them.
Ingredients
. Arugula, 120 g Fresh spinach, 120 g Sweet potato, 1 Goat cheese, 200 g Cherry tomato, 16 u Dried tomato, 8 u Sesame seeds, 4 teaspoons Extra virgin olive oil, 80 ml Lemon juice, 2 tablespoons Dijon mustard, 1 teaspoon Salt Ground black pepper
Step 1
Heat the oven to 220ºC, wrap the sweet potato in foil with a little salt and olive oil and roast for 50 minutes or until tender when pierced. Once roasted, let it cool completely and cut it into pieces. Another option is to chop it previously, peel it, place it on a tray with olive oil, salt and black pepper and roast it already cut into pieces for 30 minutes.
Step 2
Cut the goat cheese into thin slices. Also cut the tomatoes – of the two types – in half.
Step 3
Prepare the vinaigrette for the sweet potato salad by mixing the mustard with the lemon juice, salt and ground black pepper. Finally add the extra virgin olive oil.
Step 4
Place the arugula and spinach mixture, the cherry tomatoes and chopped sun-dried tomatoes, the chopped sweet potato and the goat cheese on the plates. Drizzle with plenty of vinaigrette, mix well and finish with some sesame seeds.
Tips and suggestions
We could perfectly substitute the sweet potato for pumpkin or even carrot and the goat cheese for cottage cheese or any fresh cheese or even grated if it is cured. An addition of nuts such as pecans or hazelnuts would be wonderful as well as some julienned onion, previously soaked in ice water to remove its power.
