Watercress salad with sweet potato – Recipe

The flavors in this salad are as colorful as the plate: spicy herbs, mild vegetables, the subtle spiciness of shallots, strong goat cheese and, to top it off, crunchy pumpkin seeds.

Ingredients for the recipe (for 4 servings, per serving: approx. 305 kcal)

  • 2 sweet potatoes
  • 4 tablespoons olive oil
  • salt, pepper
  • 1½ tbsp. lemon juice
  • ½ tbsp. honey
  • 2 shallots
  • 1 cucumber
  • 85 g watercress
  • 50 g dried cranberries
  • 75 g goat cheese
  • 2 tablespoons roasted pumpkin seeds

Preparation (preparation time approx. 45 minutes)

  1. Preheat the oven to 180 °C / 356 °F. Rinse sweet potatoes, clean, cut into wedges. On a baking sheet, drizzle with 1 tablespoon olive oil, salt and pepper. Cook in oven for 30 minutes.
  2. Whisk lemon juice and honey with a pinch of salt and pepper. Add 3 tablespoons olive oil drop by drop.
  3. Peel shallots, cut into rings. Wash cucumber thoroughly, quarter lengthwise, then cut into quarter slices. Arrange with shallots, watercress, sweet potato, cranberries, crumbled goat cheese and pumpkin seeds. Drizzle dressing on top.

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