Baked sweet potato and pecan salad
Indulge in the flavors of roasted sweet potatoes and crunchy pecans in this delightful salad bursting with a mix of savory and sweet notes.
Ingredients:
- 4 medium sweet potato
- 140g pecan nuts
- 200g feta cheese
- 260g baby spinach leaves
- 3 tablespoons golden syrup
- 4 limes
- 2 garlic cloves
- 1 thumb-sized piece of ginger
- 100 milliliters good vegetable stock
- 5 tablespoons olive oil
- 2 teaspoons brown sugar
- Pinch sea salt
- Pinch black pepper, ground
Instructions:
- Preheat the oven to 180 Degrees C, Gas mark 4. Chop the garlic and ginger finely.
- Place a small pan over low heat on the stove, and mix in the juice of the 4 limes and golden syrup. Stir for 2 minutes until well combined. Add in the chopped ginger and garlic, season with salt and pepper.
- After stirring for a few more minutes, pour in the boiled vegetable stock. Remove from heat and let it cool. While it cools, peel and cut the sweet potatoes into large chunks.
- Prepare a large baking tray by lining it with parchment paper to prevent the potatoes from sticking.
- Mix the olive oil with the dressing and coat half of it over the sweet potato chunks. Transfer them to the tray, cover tightly with foil, and bake in the preheated oven for around 40 minutes, or until the potatoes are soft and can be pierced with a knife.
- Meanwhile, roughly chop the pecans and toast them in a small pan over medium heat. Once toasted, season with more spices and sugar. Keep tossing the nuts to avoid burning. Once nicely browned, set them aside.
- When the sweet potatoes are nearly done, crumble 200g of feta over them. Remove the foil, return to the oven, and reduce the temperature to 80 degrees C/gas mark 1. After 5 minutes, take it out. Let the feta cool and harden with a delightful baked flavor.
- Arrange the salad on a large serving plate by mixing spinach leaves with sweet potato chunks, crumbled feta, toasted pecans, and drizzling the remaining dressing on top. Repeat until all ingredients are used. Serve with warmed ciabatta or focaccia for a light meal.
Summary:
- Calories: 2960 kcal
- Fat: 215 g
- Protein: 60 g
- Carbs: 238 g
- Potassium: 4480 mg
- Magnesium: 592 mg