This Cranberry & Sweet Potato Monster Salad has everything – a little bit of sweet, a little bit of crunch, and a whole lot of greens. We love taking the leftovers to work – that’s if there’s any left!
CRANBERRY & SWEET POTATO MONSTER SALAD
Vegetarian / Dairy-free
Serves 2
INGREDIENTS
- 400g sweet potato, cut into small cubes
- 2 tbsp olive oil
- 250g black rice – we used this microwavable version
- 4 cups rocket leaves, washed and dried
- ¾ cup dried cranberries
- ¼ cup pumpkin seeds
- ½ cup feta, crumbled
- Salt and pepper
For the dressing:
- 2 tbsp balsamic vinegar
- ¼ cup olive oil
- 1 tbsp pure maple syrup
- 1 tsp Dijon mustard
- Pinch of salt
METHOD
- Preheat oven to 200ºC. Line a medium-sized tray with baking paper.
- Add sweet potato to the tray and drizzle with oil, salt and pepper. Bake for 30 mins, or until cooked through. We recommend preparing this the night before!
- Combine dressing ingredients in a small bowl or jar and mix until combined.
- Add salad ingredients to a large bowl, pour over the dressing and toss to combine.
