Watercress Salad with Roasted Sweet Potatoes
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Everyday Food, October 2007
- Prep Time 15 minutes
- Total Time 55 minutes
- Yield Serves 4
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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
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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.
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On another rimmed baking sheet, toss walnuts with cayenne and 1/2 teaspoon oil. Bake on lower rack,
until golden, 6 minutes. -
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.
This is one of my favorite salads ever. And I love salads. Any green works, I usually do arugula. The flavor combination is amazing!
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.
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.
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!