Karol Smith
Sweet Potato and Watercress Salad with Tangy Honey-Lime Dressing
This delightful Sweet Potato and Watercress Salad combines the earthy sweetness of roasted sweet potatoes with the fresh, peppery taste of watercress. The addition of quinoa adds a satisfying texture, while the tangy honey-lime dressing brings everything together for a refreshing and nutritious meal.
Ingredients
For the salad:
– 2 large sweet potatoes, peeled and diced
– 2 tablespoons olive oil
– Salt and pepper, to taste
– 4 cups watercress, washed and trimmed
– 1 cup cooked quinoa
– 1/2 cup crumbled feta cheese
– 1/4 cup chopped pecans or walnuts
For the dressing:
– 3 tablespoons olive oil
– 2 tablespoons honey
– 1 tablespoon lime juice
– 1 teaspoon Dijon mustard
– 1 clove garlic, minced
– Salt and pepper, to taste
Instructions
1. Preheat the oven: Preheat your oven to 400°F (200°C).
2. Roast the sweet potatoes: Place the diced sweet potatoes on a baking sheet. Drizzle with olive oil and season with salt and pepper. Toss to coat evenly. Roast in the preheated oven for 20-25 minutes, or until the sweet potatoes are tender and golden brown, stirring halfway through. Remove from the oven and let cool slightly.
3. Prepare the dressing: In a small bowl, whisk together the olive oil, honey, lime juice, Dijon mustard, minced garlic, salt, and pepper until well combined. Adjust the seasoning to taste if necessary.
4. Assemble the salad: In a large serving bowl, combine the roasted sweet potatoes, watercress, cooked quinoa, crumbled feta cheese, and chopped nuts.
5. Dress the salad: Drizzle the dressing over the salad and toss gently to combine, ensuring all the ingredients are well coated.
6. Serve: Serve immediately as a light main course or a side dish. Enjoy the harmonious blend of flavors and textures!
