Sunday, May 15, 2011

Honey Sweet Potatoes and Watercress Salad

Sweet potatoes make a great, unexpected salad addition. They pair best with dark green leaves, such as spinach, arugula, or watercress.

Honey Sweet Potatoes and Watercress Salad
Serves 2

1 sweet potato
1 bunch of watercress
1 ounce goat cheese
2 tablespoons walnuts
1 tablespoon honey
1 teaspoon red pepper
1 teaspoon olive oil
Juice of one lemon
Salt and pepper to taste

1. Cut sweet potato into strips, leaving skin on. Toss with olive oil, red pepper, honey, salt, and pepper.
2. Roast sweet potatoes at 450 degrees for about 30 minutes. In last ten minutes of cooking, check frequently to make sure potatoes don't burn.
3. Combine sweet potatoes with watercress, goat cheese, and walnuts. Toss with lemon juice.

1 comment:

  1. This looks delicious--I'm definitely bookmarking it for later.


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