Wow, this has to be the best salad I’ve made in a long time! I was making this salad for his lunchbox with what’s in the fridge: some salad, a sweet potato, a pomegranate I bought today and some quinoa. So I searched Google for a salad recipe that requires these ingredients, and I found one. That’s the trick I use to discover new, exciting and often delicious recipes.
What’s special about this salad is it doesn’t use olive oil. It uses sesame oil, lemon juice, honey and water. I was a bit unsure about the sesame oil, but oh my goodness, the dressing is sooo refreshing! The lemon juice and honey go really well with the roasted sweet potatoes in the salad. The pomegranate adds a bit of refreshing sweetness to the salad. The lemon juice just finishes it off with some fruity sweetness with a bit of sharpness.
250g sweet potato, chopped into small chunks
2 tbsp olive oil
250g cooked quinoa
50g pomegranate seeds
For the dressing
1 tbsp sesame oil
juice ½ lemon
2 tsp clear honey
- Heat oven to 200°C/180°C fan and line a baking tray with parchment. Tip the sweet potato onto the tray, drizzle with 2 tsp oil and season well. Roast for 30 mins.
- Meanwhile, make the dressing. Mix all the ingredients in the small bowl, add 1 tbsp water and a pinch of salt.
- Tip quinoa into a large bowl. Add the pomegranate seeds and the roasted sweet potatoes, toss everything together.
- Divide the salad between two plates and drizzle over the dressing.
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