This nutritious salad is filling and tangy. Delicious served warm or cold, it makes the perfect lunch!
![](https://www.freefromheaven.com/wp-content/uploads/2019/07/waitrose_131781041722543-copy-150x150.jpg)
Roasted sweet potato and goats' cheese salad
This nutritious salad is filling and tangy. Delicious served warm or cold, it makes the perfect lunch!
Ingredients
- 500 g Essential Waitrose sweet potato (about 2 medium-large)
- 1 tbsp olive oil
- 50 g pecan halves
- 2 tbsp extra-virgin olive oil
- 1 small red onion peeled, finely sliced
- 250 g pack pre-cooked red and white quinoa
- 130 g tub pitted black olives drained and roughly chopped
- 1 1/2 tbsp balsamic vinegar
- 115 g bag of baby spinach
- 125 g soft goat's cheese, crumbled
- a squeeze of lemon juice
Instructions
-
Preheat the oven to 220ºC/Gas Mark 7. Cut the sweet potatoes into 3cm (1 1/4 in) chunks and toss with the olive oil in a large roasting tin. Season and roast for 25 minutes, stirring halfway. Put the pecans in a smaller roasting tin and place in the oven for the final 6 minutes of the cooking time.
-
Meanwhile, heat the extra-virgin olive oil in a small pan over a low heat and very gently fry the red onion until softened, about 4-5 minutes. Tip in the olives and balsamic vinegar, warming through, then season and set aside.
-
Heat the quinoa according to pack instructions. When the sweet potatoes are done, take out of the oven and stir through the quinoa to combine. Transfer to a large serving plate with the spinach, then roughly chop the pecans and scatter over. Spoon over the red onion, olive and balsamic dressing and top with the goat's cheese, a grinding of black pepper and a squeeze of lemon juice.