Warm Sweet Potato & Pear Salad with Walnut-Honey Roasted Goats Cheese
Sweet potato is on the top of my list of beloved foods. I love its texture, its subtle sweetness, its diversity and that they are so easy to prepare: I don’t peel them, just throw them in a bowl along with olive oil and herbs to then munch away within only thirty minutes! This warm salad bears so many different flavours and aromas including fruity pear, crunchy walnuts and tangy goats cheese. What’s not to love? Exactly. Which is why I am presenting this wonderful salad recipe to you today – trust me, there won’t be an escape once you’ve tried these beautiful ingredients in combination.
these potatoes truly are sweet
This starchy, root vegetable is not a regular potato, no, it is a sweet one! As you could maybe already tell from its vast orange colour, sweet potatoes are very rich in antioxidant beta-carotene, which is transformed into vitamin A by your body. Vitamin A is great for your eye health, skin repairment and healthy functioning of your white blood cells that play a crucial role in your immunity. Compared to regular potatoes, sweet potatoes are only minimally lower in carbohydrates (~24% in 100g as opposed to 37%). However, they provide us with steady, slow-burning energy as well as a carb-variety – let’s keep it diverse. Sweet potatoes are also a good source of fiber which supports your digestion and creates a long-lasting feeling of being full. They contain a good variety of vitamins other than vitamin A (such as B vitamins and vitamin C) as well as minerals including iron, selenium and calcium. Per 100g, sweet potatoes contain about 4.2% sugar, which makes them rather sweet in taste. To me, that’s just a bonus because it means that I can put them into sweet treats as well, such as sweet potato brownies- yum! Right, are you guys ready to cook? Because I sure as hell am!
For this recipe you will need:
1 sweet potato
1 red onion, sliced
1 roll of goats cheese (~200g)
60g walnuts, roughly chopped
2 tbsp honey
1 tbsp dried thyme
1 tbsp olive oil
salt and pepper
for the dressing
1 tbsp olive oil
1 tbsp balsamico
1 tsp grainy mustard
- Preheat the oven to 180 C and line a tray with baking paper.
- Cut the sweet potato and pear into squares and roast in the oven along with the onion, olive oil, salt and pepper for 35-40 minutes.
- Cut the goats cheese into 12 equally thick slices. In a small bowl, combine the walnuts, honey and dried thyme. Place the goats cheese slices on a with baking paper lined tray and top with the walnut-honey mixture. Bake in the oven just before the sweet potato is done – 5 minutes will do!
- Wash the arugula and transfer to a big bowl. Prepare the dressing by combining all ingredients and mixing well. As soon as the sweet potato is roasted, add to the leafs and top with the stressing. Give this lush salad a good stir, serve on a plate and top with the hot, crunchy, sweet and simply gorgeous goats cheese!