Sweet potato and pomegranate salad

 

Made with fresh pomegranate, this sweet potato and pomegranate salad is tasty and healthy. It’s lovely and colourful for the festive season. We had it with roasted salmon fillets.

The quantities in the recipe here are for 2. It’s ready in 35 minutes or so.

Ingredients

• 2 cups of sweet potato peeled and diced into 1.5-cm cubes
• 2 tablespoons of olive oil, divided
• Black pepper
• 2-3 cups packed of baby leaf salad
• ¼ cup of fresh pomegranate arils
• 1 tablespoon of freshly squeezed lemon juice
• Salt

Preparation

Preheat the oven at 200 degrees Celsius.

In a plastic food bag, add the sweet potatoes, 1 tablespoon of olive oil, and season with black pepper to taste. Close the bag and shake it for a while for the sweet potatoes to be covered in oil. Spread them on an oven tray, and roast in the oven for 20-25 minutes, or until the sweet potato is cooked and tender (turn once at mid-cooking).

In a serving bowl, mix 1 tablespoon of olive oil and the lemon juice. Add the baby leaf salad, pomegranate, roasted sweet potatoes, and season with salt. Toss well, and eat at once!