Golden roasted Sweet Potato, Rocket / Arugula, Ricotta or Goats Cheese, sweet Strawberries and a drizzle of Balsamic Dressing.
This Roasted Sweet Potato salad is worthy of a meal or as a side for any occasion.
This is a perfect recipe to make for potlucks, barbecues, or any time you need an easy and colourful side dish to feed a crowd.
I am a part of the book club and we were reviewing this cookbook ‘Jerusalem’ by Ottolenghi. This recipe is loosely inspired by Ottolenghi’s Book Jerusalem which has a Roasted Sweet Potato and fig salad recipe. Here I have replaced the figs with strawberries and used ricotta instead of goat cheese.
THE BEST WAY TO ROAST SWEET POTATOES
Every time I roast sweet potatoes, I wonder why I don’t make it more often. So juicy and soft on the inside, naturally sweet, and caramelizes beautifully on the outside. I can’t think of another vegetable that caramelizes this well.
I’ve experimented with roasting sweet potatoes in various ways, and I find I get the best results using olive oil and roasting it in a hot oven. While butter has a lovely flavour, it burns at high oven temperatures. I’ve tried using a mix of butter and oil too but still found that the butter became too bitter.
The recipe is an unusual combination of roasted vegetables and fresh fruits and combines beautifully with the flavourful sauce. Strawberries are the sweetest of the berries and have been used in the salad to balance the flavours.
- Come together fairly quickly
- Calls for just a few basic ingredients
- It’s one of those no-fail recipes
- Great to have on hand for last-minute invites
- The dish can be made vegan and easily adaptable.
This is a terrific “meaty” salad that’s loaded with fantastic textures and flavours, and is filling enough to serve as a main.
Roasted Sweet Potatoes Salad
- 4 small sweet potatoes around 1 kg in total
- 5 tbsp olive oil
- 3 tablespoons balsamic vinegar
- 2 teaspoon caster sugar
- 6 spring onions halved lengthwise and cut into 4 cm segments
- 1 red chili thinly sliced
- 6-8 strawberries 240g in total, quartered
- 150 g ricotta/feta cheese crumbled (optional)
- sea salt and black pepper
- Preheat the oven to 200 degrees.
- Wash the sweet potatoes, halve them lengthwise and then cut each again similarly into 5'' long wedges.
- Mix with 5 tablespoons of olive oil, 2 teaspoons of salt and some black pepper.
- Spread the wedges on a baking sheet, skin-side and cook for about 25 minutes until soft but not mushy. Remove from the cool down.
- To make a balsamic reduction, place the balsamic vinegar along with caster sugar in a small saucepan. Heat at low heat until it reduce for 2-4 minutes, or until it thickens.
- Be sure to remove the pan from the heat when the vinegar is still runnier than honey, it will continue to thicken as it cools.
- Stir in some water before serving if it does become too thick to drizzle.
- Arrange the sweet potatoes on a serving platter. Heat the remaining oil in a medium saucepan and add the spring onions and the chilli, fry on medium heat for 4-5 minutes stirring often making sure not to burn the chilli and then spoon the oil, onions and chilli over the sweet potatoes.
- Cut the strawberries among the wedges and then drizzle over the balsamic reduction. Serve at room temperature with the cheese crumbled over if using.