Roast Sweet Potato Salad with Pomegranate and Tomato
Roast Sweet Potato Salad with pomegranate, cherry tomatoes, creamy butter beans and a simple sherry vinaigrette. Perfect for lunch or as a side for grilled meat or fish.
Servings: 4 servings
Calories: 385kcal
Equipment
- Large Mixing Bowl
- Small Bowl or Jug
- vegetable peeler
Ingredients
- 1 large sweet potato
- 200 gram cherry tomatoes halved
- 400 gram tin of butter beans drained and rinsed
- 1 red onion sliced
- 100 gram pomegranate seeds
- 2 tbsp chopped fresh mint
- 1 tbsp chopped fresh parsley
- 1 tbsp chopped fresh coriander/cilantro
- 2 tbsp olive oil
- salt & pepper
Sherry Vinaigrette
- 4 tbsp olive oil
- 2 tbsp sherry vinegar
- 2 tbsp lemon juice
- salt & pepper to taste
Instructions
- Preheat your oven to 220°c/200 fan/425F/Gas 7
- Peel and dice the sweet potato into uniform, bite-sized chunks. Drizzle with olive oil and a generous pinch of salt and pepper and toss to coat.
- Arrange the sweet potato chunks on a large baking sheet in a single layer. Cook in the preheated oven for 25-30 minutes, tossing at the 15 minute mark, until golden and beginning to crisp around the edges.
- To make the dressing, add all the ingredients to a small jug or jar and mix or shake well to combine. Add salt and pepper to taste.
- To assemble the salad, add the roast sweet potato, pomegranate, tomato, onion, butter beans, onion and fresh herbs to a large bowl. Toss to combine.
- Drizzle the dressing over the salad, starting with 3 tablespoons. Toss together then taste and add more dressing as required. You may not need to use it all.
Nutrition
Calories: 385kcal | Carbohydrates: 40g | Protein: 10g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Sodium: 37mg | Potassium: 899mg | Fiber: 10g | Sugar: 11g | Vitamin A: 6827IU | Vitamin C: 22mg | Calcium: 53mg | Iron: 3mg