Watercress Salad with Roasted Sweet Potatoes

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Photo: José Manuel Picayo Rivera
Prep Time:
15 mins
Total Time:
55 mins
Servings:
4

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.

Ingredients

  • 2 medium sweet potatoes (about 1 pound total), peeled and cut into 2-inch-long matchsticks

  • 3 tablespoons plus ½ teaspoon olive oil

  • Coarse salt and ground pepper

  • ½ cup walnuts

  • ¼ 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. 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. On another rimmed baking sheet, toss walnuts with cayenne and 1/2 teaspoon oil. Bake on lower rack,until golden, 6 minutes.

  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.

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