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Watercress Salad with Roasted Sweet Potatoes
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Brief Description
Roasting chunks of sweet potatoes caramelizes them -- they're great to eat all on their own or tossed with crunchy nuts, tangy cheese, and crisp watercress.
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Main Ingredient
Sweet Potatoes
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Category: Vegetable salads
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Cuisine: American
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Prep Time: 15 min(s)
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Cook Time: 30 min(s)
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Recipe Type: Private
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Source:
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Tags:
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Notes:
A pinch of cayenne pepper adds pleasant warmth to toasted walnuts. Sprinkle these and feta cheese over baked sweet potato pieces and crisp watercress to make a hearty salad for the Thanksgiving table.
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Posted By: ejackson58
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Posted On: Nov 27, 2013
Number of Servings:
Ingredients:
- 2 - medium sweet potatoes (about 1 lb total), peeled and cut into 2
- tablespoons - olive oil plus 1/2 teaspoon
- - coarse salt and ground pepper
- 1/2 cups - walnuts
- 1/4 teaspoons - cayenne pepper
- 2 tablespoons - fresh lemon juice
- 1 teaspoons - honey
- 2 bunches - watercress (12 oz total), stems trimmed
- 4 ounces - feta crumbled
Directions:
STEP 1
Preheat oven to 450 degrees, with racks on upper and lower thirds. On a rimmed baking sheet, toss sweet potatoes with 1 tablespoon oil; season with salt and pepper. Roast on upper rack, until tender, 30 to 35 minutes, tossing halfway through.
STEP 2
On another rimmed baking sheet, toss walnuts with cayenne and 1/2 teaspoon oil. Bake on lower rack, until golden, 6 minutes.
STEP 3
In a medium bowl, whisk together lemon juice, honey, and remaining 2 tablespoons oil; season with salt and pepper. Add watercress, and toss to combine. Serve topped with sweet potatoes, walnuts, and feta.
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