Sweet Potato Salad with Honey Mustard Dressing | Simple and Seriously Tasty

feta cheese

🥗Healthier: goat cheese

💰Cheaper: ricotta cheese

Goat cheese provides a tangy flavor while being lower in fat.

walnuts

🥗Healthier: pumpkin seeds

💰Cheaper: sunflower seeds

Pumpkin seeds are nutrient-dense and provide a similar crunch.

Add the juice of half a lemon to a mason jar or container with a tight lid.

Add 2 tbsp of olive oil, 1 tbsp of honey, salt and pepper to taste, and 1 teaspoon of Dijon mustard to the jar.

Shake vigorously to emulsify the dressing and set aside.

Peel and cube 1 pound (about 450 grams) of sweet potato.

Cut a medium head of broccoli into florets.

Drizzle sweet potatoes and broccoli generously with olive oil and season with salt.

Spread the sweet potatoes and broccoli on a tray and bake at 390F (200C) for about 15 to 20 minutes or until the potatoes are fork-tender.

Rotate the tray and give the vegetables a quick stir to ensure the broccoli is crisp and not burned.

Cut the pomegranate in half and hold each half over a large bowl, tapping the back with a wooden spoon to release the seeds.

Spread 2 cups (55g) of arugula evenly on a large serving plate.

Top the arugula with the roasted sweet potatoes, broccoli, and pomegranate seeds.

Scatter 3.5 ounces (about 100 grams) of Chèvre or Brie cheese over the salad.

Shake the dressing again to re-emulsify and drizzle it evenly over the salad.

Serve immediately.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens