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!
Perfect Christmas Salad
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.
As an Amazon Associate I earn from qualifying purchases, at no extra cost for you! Thank you!
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.
Fancy a vegan sweet potato salad? Try our warm Roasted Sweet Potatoes And Kale With Tahini Dressing!
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 (we recommend Bacofoil Baking Parchment - nothing sticks to it and it lasts forever!). Add the onion quarters to the tray keeping the quarters whole (otherwise, they may burn). Drizzle everything with a tablespoon of olive oil and season with salt and pepper. Place in the oven for 25-30 minutes or until potatoes are tender.
Alternatively, try this recipe with our Roasted Balsamic Sweet Potatoes - super delicious!
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 vinaigrette 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 vinaigrette and serve!
Try this cold-season salad with Pomegranate Molasses Vinaigrette next time!
Other Delicious Salads To Try
Other salads that we simply adore are:
- Strawberry and Watercress Salad with Strawberry Vinaigrette
- Christmas Leftover Caesar Salad With Homemade Dressing
- Paneer Salad with Mango Dressing
- Santa Fe Salad
- Sweet Potato Tex-Mex Bowl (Vegan)
- Mandarin & Halloumi Couscous Bowl
Recipe Card
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 tablespoon olive oil
- 70 g baby leaf salad
For Vinaigrette:
- 1 tablespoon white wine vinegar
- 2 tablespoon 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 tablespoon 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
Amanda Wren-Grimwood says
Covering the goat cheese in seeds makes this dish so pretty and I love the flavours in the vinaigrette.
Ieva says
Thanks, Amanda! This salad is certainly a looker 🙂
Katherine says
Yum! I love that the cheese is like little cheese balls in this incredible salad!
Ieva says
The "cheese balls" are all part of the fun that home cooking brings to the table 😀
Ieva Ture says
The best! 😉
Beth Sachs says
Now this is my kind of lunch! Goat cheese goes so well with sweet potato.
Mahy says
It's been a while since I made such an impressive salad as this. Definitely need to make it over the weekend!
Ieva says
Thank you! 💗
Clare says
So so good. Pretty too, and low GI .
A perfect lunch and really quick too . I had no pinenuts so crushed up pistachios.
Ieva says
Thanks! Glad you liked it! I must try it with pistachios too: cranberries and pistachios are one of my favourite flavour combinations 🙂
Dannii says
Anything with goats cheese gets a big thumbs up from me and this was amazing. Such a filling salad.
Ieva says
Dannii, thanks so much! So glad you liked it! 🙂
Natalie says
Love the flavors in this sweet potato salad. So healthy and delicious, thanks!
Ieva says
You are most welcome! This is our absolute favourite! 🙂
Amanda Wren-Grimwood says
Such a pretty dish and I love the creamy tang of the goat cheese with the sweet potato. This is definitely an all year round salad.
Katherine says
What a stunning winter salad with incredible flavors and textures!