Delicious served warm, this Goats Cheese & Sweet Potato Salad is simply sensational! The creamy goats’ cheese is covered in seeds, nuts and dried cranberries, served on a bed of baby leaves and roasted sweet potatoes and red onion. With a drizzle of white wine vinaigrette, this is an amazingly satisfying salad to have any time of the year!
We typically have this salad around Christmas time. You know, cranberries, leftover cheese from the mandatory Christmas cheeseboard, this salad just fits right in! But we also had this salad for lunch on Easter Sunday, and then again at the beginning of summer. I guess what I am trying to say is, it’s one of those dishes we keep coming back to. It is a perfect light, but very satisfying lunch, that’s great if you’re ‘saving yourself’ for a big dinner.
Goat’s cheese is one of the most delicious things to put in a salad. And if goat’s cheese isn’t enough to tempt you, we made it better by rolling rounds of it in toasted seeds, pinenuts and dried cranberries. For it to work you need to use soft young goat’s cheese. It has a milder flavour and incredibly creamy texture, perfect for sticking the crust on.
How to Make Seeded Goats Cheese & Sweet Potato Salad?
Preheat the oven to 200°C Fan. Cut your sweet potato into bite-size chunks and spread on a baking tray lined with baking parchment. Add the onion quarters to the tray keeping the quarters whole (otherwise, they may burn). Drizzle everything with a tbsp of olive oil and season with salt and pepper. Place in the oven for 25-30 minutes or until potatoes are tender.
In a dry pan, toast the seeds and pinenuts just until starting to brown. Take off the heat and let cool down slightly. When cool enough to handle, roughly chop the seeds and pinenuts and mix them with the chopped dried cranberries. Spread the lot on a plate.
Cut the soft goats cheese into rounds with a thin-bladed knife, wiping the knife in between. Roll each round in the cranberry mixture pressing the coating onto the cheese so it sticks. Set them aside.
Make the vinegarette by mixing the olive oil, white wine vinegar and a pinch of salt and pepper in a small bowl.
Divide the baby leaves between bowls. Top with roasted sweet potatoes and red onions. Then add the crusted goats cheese rounds, drizzle with the vinegarette and serve!
Other salads that we simply adore are:
- Strawberry and Watercress Salad with Strawberry Vinegraitte
- Sweet Potato Tex-Mex Bowl (Vegan)
- Mandarin & Halloumi Couscous Bowl
Goats Cheese & Sweet Potato Salad with Cranberries
Ingredients
- 100 g soft goats cheese
- 30 g dried cranberries finely chopped
- 15 g pumpkin or sunflower seeds or a mixture
- 15 g pinenuts
- 300 g sweet potatoes cut into 1 cm cubes
- 2 red onions quartered
- 1 tbsp olive oil
- 70 g baby leaf salad
For Vinaigrette:
- 1 tbsp white wine vinegar
- 2 tbsp olive oil
- salt & pepper
Instructions
- Preheat the oven to 200°C Fan. Spread the sweet potato cubes on a baking tray lined with baking parchment. Add the onion quarters to the tray keeping the quarters whole (otherwise, they may burn). Drizzle everything with a tbsp of olive oil and season with salt and pepper. Place in the oven for 25-30 minutes or until potatoes are tender.
- In a dry pan toast the seeds and pinenuts just until starting to brown. Take off the heat and let cool down slightly.
- Roughly chop the seeds and pinenuts and mix them with the chopped dried cranberries. Spread the lot on a plate.
- Cut the soft goats cheese into rounds with a thin bladed knife, wiping the knife in between. Roll each round in the cranberry mixture pressing the coating onto the cheese so it sticks. Set them aside.
- Make the vinegraitte by mixing the olive oil, white wine vinegar and a pinch of salt and pepper in a small bowl.
- Divide the baby leaves between bowls. Top with roasted sweet potatoes and red onions. Then add the crusted goats cheese rounds, drizzle with the vinegraitte and serve!
Nutrition
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