Ingredients

  • 2 cups cubed sweet potato (also known as kumara)
  • 1 leek, sliced
  • 1 celery stalk, sliced
  • 2 tbs light olive oil
  • 4 cups baby spinach
  • 100g blue cheese
  • 1/2 cup pecan nuts, toasted
  • 1/4 cup parsley
  • Seeds from 1 pomegranate

Dressing ingredients

  • 1/4 cup olive oil
  • 1tbs vinegar

Author of this recipe

Patricio

Patricio

Amateur cook

 I like to combine different flavours when I prepare salads. I think it keeps things interesting. Read more

I like to combine different flavours when I prepare salads. I think it keeps things interesting. 
Total votes: 730

Preparation

  •  Preheat oven to 180C (about 350F)
  • Combine Sweet potato, leek, celery and light olive oil
  • Place on baking tray and bake for 30-35 min or until sweet potato is tender
  • Transfer to a bowl with baby spinach, blue cheese, toasted pecan nuts and parsley
  • Add dressing, toss, and scatter with pomegranate seeds

 

Tips from the author

If you don't like blue cheese, use any type of cheese you like.

Related salads chosen by others

Asian style salad with carrots, mango, mint and peanut dressing

Asian style salad with carrots, mango, mint and peanut dressing

 Average 3 of 5 stars
Bao Buns with Korean-style cauliflower and Asian slaw

Bao Buns with Korean-style cauliflower and Asian slaw

 Average 3 of 5 stars
Broccoli Salad with Raisins and Garden Peas

Broccoli Salad with Raisins and Garden Peas

 Average 3 of 5 stars

Want to stay up-to-date? Subscribe to our newsletter!