Sweet Potato Late Summer Salad with Goats Cheese, Figs and Sage

Serves 2 – Prep time: 15mins | Cook time: 20ish mins

 

  • 2 sweet potatoes

  • 80g  watercress

  • 1 red onion, sliced

  • 1 log goats cheese, crumbled

  • 2 figs, quartered

  • 1 pomegranate, seeds only

  • Your favourite seeds and/or nuts – we used sunflower seeds

  • Fresh sage, chopped

For the dressing:

  • 1tbsp olive oil

  • 1tbsp freshly squeezed orange juice

  • 1tsp balsamic vinegar

  • 2tsp honey

  • 1tsp mustard

 

  1. Pre-heat the oven to 200°. Chop the sweet potatoes and, on a lined baking tray, bake them for around 20mins, until cooked through.

  2. Assemble the salad with the watercress first, followed by the onion, sweet potato chunks, goats’ cheese and figs.

  3. Make the dressing by blending all ingredients together

  4. Sprinkle the sage, pomegranate and any seeds or nuts over the salad before drizzling with the dressing.

Photography by Lara Jane Thorpe

Food Blog, SaladGrace Edmondssalad, watercress salad, sweet potato, Goats cheese, figs, summer salad, summer recipe