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Watercress Salad with Roasted Sweet Potatoes

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Recipe photo courtesy of José Manuel Picayo Rivera

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.

Source: Everyday Food, October 2007
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How would you rate this recipe?
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  • MS11886367
    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!
    Reply
  • 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.
    Reply
  • guitar4me86398
    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.
    Reply
  • 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!
    Reply

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