Ingredients

• 2 sweet potatoes peeled and cubed
• 1 teaspoon garlic powder
• 1 teaspoon sea salt flakes
• 2 tablespoons extra virgin olive oil
• Cracked black pepper to taste
• 120 grams Baby arugula or other green leafy vegetables like baby spinach or baby kale
• ⅓ cup pine nuts
• ¼ cup pomegranate arils
• 120 grams soft goat cheese goat’s chèvre
• ¼ cup red onion very thinly sliced

Balsamic Vinaigrette

• 4 tbsp extra virgin olive oil
• 2 ½ tbsp balsamic vinegar aged
• 3 tablespoons wholegrain mustard
• 2 teaspoons honey

Instructions

1. Preheat the oven to 350 degrees Fahrenheit. Line a baking tray with parchment paper.
2. Peel and cut your sweet potato into bite sized cubes. Tip the sweet potato cubes out onto the parchment paper lined tray. Drizzle with olive oil and top with garlic powder, cracked black pepper and sea salt flakes. Place the tray into the oven to roast for 50 minutes or until golden brown on the outside and tender.
3. Roast pine nuts in a fry pan on low-medium heat for about 3-5 minutes. Keep a close eye on them so they don’t burn.
4. To make the dressing, add balsamic vinegar, olive oil, wholegrain mustard and honey to a small bowl. Whisk until combined. Set it aside.
5. To assemble the salad, add the washed and dried arugula into a large salad bowl. Top with the cubed sweet potato and thinly sliced red onion. Drizzle in the balsamic vinaigrette and toss to combine.
6. Transfer to a serving platter and top with crumbled goats’ cheese, toasted pine nuts and pomegranate arils. Serve straight away.