Whilst we don’t tend to think of salads once Autumn hits, I have been working on some warm salads to share with you and this is just one I’ve developed. However, this is just as delicious cold as it is warm therefore ideal to include in meal prep so you’ve got something delicious for a side dish during the week or to pack in lunch boxes.
This salad would go great with poultry, fish or alongside a vegetable stew.
Sweet potatoes are great for the immune system as they are high in vitamin C and beta-carotene which is an anti-oxidant that benefits skin health.
-2 medium sweet potatoes, peeled and cut into 1.5cm-2cm dice
-1 Tbsp. olive oil
-3 Tbsp. pine nuts
-3 Tbsp. pomegranate seeds (optional)
-small handful of fresh coriander, washed and roughly chopped
For the dressing
-1/4 cup dairy-free yoghurt (I use co-yo coconut yoghurt)
-1 tsp. harissa paste
-salt to taste
How To Make
Pre-heat oven to 200C/400F and line a baking sheet with parchment paper.
Place the diced sweet potatoes on the baking sheet and coat with the oil.
Bake in the oven for 30-40 minutes until browned, stirring halfway through.
Whilst the potatoes are baking place the pine nuts in a small frying pan and toast over a medium heat and toast until lightly browned. Shake the pan often to prevent burning. Once toasted, set aside.
To make the dressing, place all the ingredients in a bowl and stir. If you prefer more heat, add more harissa. If you would like a thinner consistency, add some coconut milk.
Once the potatoes are cooked, allow to cool slightly before placing in a serving bowl. Scatter over the toasted pine nuts, pomegranate seeds (if using) and the coriander and drizzle over the dressing.