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
Large Mixing Bowl
Small Bowl or Jug
- 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
- 4 tbsp olive oil
- 2 tbsp sherry vinegar
- 2 tbsp lemon juice
- salt & pepper to taste
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.
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