Watercress Salad with Roasted Sweet Potatoes

Name: Watercress Salad with Roasted Sweet Potatoes
Prep time: 15 min
Total time: 55 min
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; 0.5 cup walnuts; 0.25 teaspoon cayenne pepper; 2 tablespoons fresh lemon juice; 1 teaspoon honey; 2 bunches watercress (12 ounces total), stems trimmed; 4 ounces feta, crumbled

3.9

(15)

1 Review

By

Martha Stewart Editors

Updated on May 16, 2017

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

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.
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.