Roasted sweet potato salad

Winter Sweet Potato Salad with Brussels Sprouts, avocado, feta cheese and pomegranate.

This sweet potato salad is a delicious winter side dish, lunch or light dinner. Roasted sweet potato and Brussels sprouts, creamy avocado, cubes of feta cheese and sweet pomegranate add texture and crunch with bulgur wheat forming the base of the salad.

Course Lunch, Salad

Cuisine American

Keyword grain salad, Sweet potato salad, Winter salad

Prep Time 20

Cook Time 40

Total Time 1

Servings as a side dish, serves 4 as lunch.

Calories 356kcal

Author Alida Ryder

Ingredients

2 cups bulgur wheat
2 medium sweet potatoes peeled and cubed
300 g (10oz) brussels sprouts halved
2 avocados sliced
1 cup feta cheese cubed
½ cup fresh pomegranate
2 handfuls fresh arugula/rocket

for the dressing

¼ cup olive oil
¼ cup lemon juice
¼ cup fresh herbs chives, dill, basil, parsley
1 tsp salt
1 tsp pepper

Instructions

Preheat the oven to 200°C/390°F and line a baking sheet with parchment paper.
Place the sweet potatoes and Brussels sprouts to the prepared pan and drizzle with a few tablespoons of olive oil and season with salt and pepper. I also added a pinch of chilli flakes to the sweet potatoes but this is optional.
Place the vegetables in the oven and allow to roast for 30 minutes or until fork tender and caramelized around the edges. Remove from the oven and set aside.
While the vegetables are roasting, cook the bulgur wheat. Combine the bulgur wheat with 4 cups of water and a generous pinch of salt in a saucepan over medium-high heat.
Bring to a simmer then reduce the heat and allow to simmer gently until the grains have absorbed all the liquid and the bulgur wheat is chewy yet tender. Remove from the heat and set aside.
Make the dressing by blending all the ingredients together with an immersion blender or in a food processor.
To assemble, add the bulgur wheat and arugula/rocket to a large bowl and add half of the dressing.
Add the sweet potato, Brussels sprouts, sliced avocado and feta cheese.
Top with the pomegranate and pour over the remaining dressing then toss and serve.

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