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Watercress Salad with Roasted Sweet Potatoes

Roasting chunks of sweet potatoes caramelizes them -- they're great to eat all on their own or tossed with crunchy nuts, tangy cheese, and crisp watercress.

  • prep: 15 mins
    total time: 55 mins
  • servings: 4
Photography: José Manuel Picayo Rivera

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Ingredients

  • 2 medium sweet potatoes (about 1 pound total), peeled and cut into 2-inch-long matchsticks
  • 3 tablespoons plus 1/2 teaspoon olive oil
  • Coarse salt and ground pepper
  • 1/2 cup walnuts
  • 1/4 teaspoon cayenne pepper
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon honey
  • 2 bunches watercress (12 ounces total), stems trimmed
  • 4 ounces feta, crumbled

Directions

  1. Step 1

    Preheat oven to 450 degrees, with racks on upper and lower thirds. On a rimmed baking sheet, toss sweet potatoes with 1 tablespoon oil; season with salt and pepper. Roast on upper rack, until tender, 30 to 35 minutes, tossing halfway through.

  2. Step 2

    On another rimmed baking sheet, toss walnuts with cayenne and 1/2 teaspoon oil. Bake on lower rack, until golden, 6 minutes.

  3. Step 3

    In a medium bowl, whisk together lemon juice, honey, and remaining 2 tablespoons oil; season with salt and pepper. Add watercress, and toss to combine. Serve topped with sweet potatoes, walnuts, and feta.

Source
Everyday Food, October 2007

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Reviews (4)

  • DTown 18 Oct, 2012

    This is one of my favorite salads ever. And I love salads. Any green works, I usually do arugula. The flavor combination is amazing!

  • suzsafran 24 Jan, 2010

    I make this all the time - it is a favorite on vegetarian night and is my regular Thanksgiving salad. I also substitute arugula for the watercress and I use pecans and leave out the cayenne pepper.

  • psofey 20 Jun, 2009

    Such a great recipe! I usually like something more substantial for an entree than a salad, but we have this for dinner all the time! It's surprisingly hearty and filling. I usually cant find watercress so I make this with spinach. It's fantastic! Great mix of flavors and textures. Yum.

  • manandcat 23 Nov, 2007

    I made this for Thanksgiving dinner, 2007. It was excellentn n n n n n even substituting hydroponic arugula for the watercress. Will try with watercress eventually. It was a wonderful melange of flavors!