Sweet Potato Treat Salad

I love an opportunity to treat a sweet potato right. I love sweet potatoes. I would happily eat a baked sweet potato with a healthy heap of melted butter and a generous sprinkling of salt every day.

But sweet potatoes are complimented so well by so many different ingredients that it would be a shame not to mix it up. I mean, this root vegetable goes well with both kale AND marshmallows? It’s hard to deny how special that is.

While there are no marshmallows involved here, adding some good quality cheese and a bit of dried fruit can do wonders to a normal, upstanding mix of vegetables and healthy proteins. Because not all salads should be completely virtuous. Sometimes you need a salad to feel like a treat.

Soft sweet potato with crunchy walnuts and sunflower seeds, tart dried cranberries and a little bit of rich, salty blue cheese is simple, but all kinds of perfect.

If you’re not a blue cheese fan, I totally understand. I think this would be great with some goats cheese too.

Serve it over some greens or wilted spinach to make it a meal.

Sweet Potato Treat Salad
(serves 1-2)
– 1 sweet potato, scrubbed well and cut into 1 inch/2.5cm wedges
– 1 tablespoon of walnut pieces, toasted
– 1 tablespoon of sunflower seeds, toasted
– 1 tablespoon dried cranberries
– 1-2 tablespoons crumbled blue cheese such as Roquefort, Gorgonzola, or Stilton to taste (the flavor is strong, so a little can go a long way)
– 1 tablespoon of olive oil, plus more for oiling the baking pan
– 1 tablespoon of fresh lemon juice
– Salt & pepper

Place potato wedges on an oiled baking sheet and sprinkle with salt and pepper. Put in a 200 C/400 F oven and bake for 10-15 minutes, tossing half-way through, until golden but soft. Remove from oven and let cool.

Combine cooled sweet potato, nuts, seeds, cranberries and cheese in a bowl. Drizzle on olive oil, lemon juice and additional salt and pepper and toss well to combine. Serve at room temperature.

To toast walnuts and sunflower seeds, place in a dry pan over a medium-low heat for about 5 minutes until golden and fragrant.