This recipe for Cinnamon-Roasted Sweet Potato Salad with Cranberries and Pecans is another in our series from JSHealth website founder Jessica Sepel. The clinical nutritionist and best-selling author strives to help people better understand foods and their impact on the body.
This sweet potato salad just sings with flavor, color and texture! It makes the most divine and satiating lunch or dinner.
Ingredients
- 1-2 small sweet potatoes, washed and chopped into cubes
- 1 tablespoon olive oil
- sea salt and pepper
- 1 teaspoon ground cinnamon
- 4 big handfuls fresh rocket (arugula), washed
- 1 tin organic lentils, rinsed and drained
- 1/4 cup pecans, roughly chopped
- Handful of dried cranberries, roughly chopped
For the Tahini Drizzle:
- 2 tablespoons tahini paste
- 1 lemon, juiced
- 1 tablespoon olive oil
- 1-2 tablespoons filtered water
- Handful fresh chopped herbs (I love parsley and mint)
Preparation
- 1 Preheat oven to 180°C or 360°F. Line a baking tray with baking paper.
- 2 Add the chopped sweet potato to the baking tray and drizzle with olive oil. Season generously with salt and pepper, sprinkle with cinnamon, then add tray to oven for 30-35 minutes, or until sweet potato is golden and cooked through.
- 3 Meanwhile, make the tahini drizzle by adding all drizzle ingredients to a bowl and whisking until smooth. Season with salt and pepper.
- 4 Arrange arugula on a serving plate or wooden board then add roasted sweet potato. Spoon over lentils and tahini drizzle. Top with chopped pecans and dried cranberries.
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