A salad that delivers on both textures and flavours, this roasted sweet potato and pecan salad is sweet and delicious. The perfect salad for an quick and simple lunch or serve as a side!
Makes 1 salad
Ingredients
- 1 sweet potato, sliced into cubes
- 60g feta cheese
- 2 handfuls of pecans
- 1 tbsp honey
- 1 tbsp apple cider vinegar
- 2 tbsp olive oil
- 1 x 400g tin chickpeas, drained and rinsed
- 2 handfuls of green salad leaves
- 1 tsp mixed herbs
- Salt and pepper
Method
- Preheat oven to 200 degrees centigrade
- Add the sweet potato to a baking tray, spread evenly then drizzle with 1 tbsp olive oil, salt and pepper
- Place in the oven for 20 minutes or until cooked and browned
- Place the pecans in a small pan over a low to medium heat and dry roast for 3 minutes or until browned
- Mix the remaining olive oil, vinegar and honey together until combined
- When the sweet potato is cooked, add all the ingredients to a bowl and pour over the dressing
- Mix until combined then dig in!
Lutrition 