Sweet Potato and Pomegranate salad
Information
Prep: 10 mins | Cook time: 35 mins | Serves: 1
Ingredients list
- Olive oil
- Paprika
- Salt and pepper
- 2 cups of sweet potato, chopped into bite-sized pieces
- 1 Red onion – chopped
- 1 cups cauliflower, chopped into bite-sized pieces
- 2 large handfuls of shredded Kale
- 1 cup couscous – cooked
The dressing
- 1 lemon, zested
- 1 tsp Dijon mustard
- 1/2 lemon, juice
- 1/4 cup olive oil
- 1/4 cup pomegranate balsamic vinegar
- Squeeze of honey
The topping
- Greek yoghurt
- Handful of parsley, finely chopped
- Lemon juice
- 1 garlic clove, minced
- Pine nuts, toasted
- Parsley
- Pomegranate seeds
Method
- Preheat oven to 180°C (350°F)
- Spread chopped sweet potato, red onion, and cauliflower on a baking tray. Drizzle with olive oil and season with paprika, salt, and pepper. Bake the vegetables at 180°C for 30 minutes, until they are tender and slightly caramelised. Allow them to cool once roasted.
- In a large bowl, place the roasted vegetables, add the shredded kale and cooked couscous until well combined.
- To prepare the dressing combine lemon zest, Dijon mustard, lemon juice, olive oil, pomegranate balsamic vinegar, and honey. Stir thoroughly to emulsify the ingredients.
- In a separate bowl, prepare the topping. Mix yoghurt with parsley, lemon juice, and garlic until well combined.
- Assemble the salad by stirring the dressing into the vegetable mixture until evenly coated. Top the salad with the yoghurt mixture, fresh parsley, pine nuts, and pomegranate seeds.
Notes
This is a perfect fresh and colourful salad perfect for the festive season!
