- Dish type
This is a fancy salad comprising of plums, baked sweet potato and Gorgonzola cheese. Ideal for a dinner party or special gathering.
2 people made this
- For the potatoes
- 2 large sweet potatoes, cut into wedges
- 1 garlic clove, finely chopped
- 2 tablespoons olive oil
- 1 fresh fennel bulb, finely sliced
- 1 teaspoon ground cumin
- 1/2 teaspoon dried chilli flakes
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon smoked paprika
- salt and freshly ground black pepper
- For the dressing
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- salt and freshly ground black pepper, to taste
- 4 to 6 slices fresh fennel
- To serve
- 120g baby spinach leaves
- 3 to 4 South African plums - halved, stoned and sliced
- 50g Gorgonzola cheese, coarsely crumbled
- 50g toasted pecan nuts
MethodPrep:15min ›Cook:30min ›Ready in:45min
- Preheat the oven to 180 C /160 C fan / Gas 4.
- Combine the sweet potatoes, garlic (reserve a little for the dressing later), oil, fennel and spices in a bowl and toss to coat. Season to taste and tip into a roasting tin.
- Bake for about 25 to 30 minutes until the sweet potato is soft and caramelised. Remove from the oven and allow to cool.
- To make the dressing, scrape up the spiced cooking oil from the roasting tin and add the 2 tablespoons of olive oil and the red wine vinegar. Check the seasoning and add some finely sliced fennel.
- To serve, share the spinach leaves between 4 plates. Toss the roasted sweet potato with the dressing and place on top of the spinach. Arrange a few sliced plums on top and scatter with Gorgonzola and pecans.
For the potatoes:
For the dressing:
Recipe created by Reuben Riffel, head at Reuben's Restaurant.
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Sweet Potato & Pomegranate Salad
This pomegranate salad is winter food at its finest. With nuts, feta & a tangy vinaigrette, it's a yummy jumble of bright, creamy & crunchy components.
I hope you all had a very merry Christmas!
Aside from a short Christmas morning trip to the emergency vet (everyone’s fine, false – yet expensive – alarm) we had a pretty relaxing day. We consumed tons of food, wine, cookies, more wine, and a few extra (unnecessary) rounds of dessert.
Pomegranate Salad Recipe Ingredients
With New Years right around the corner, the indulgences aren’t over yet… but all the more reason to pack in veggies along the way. This winter salad is a variation of the sweet potato salad that I was obsessed with at the beginning of fall. I made it a little more festive for the holiday season by using red pomegranate arils and bright green pistachios. Here’s what else is in it:
- Roasted sweet potatoes add heartiness and toasty flavor to this yummy salad.
- Cilantro and scallions fleck it with sharp, fresh notes.
- Feta cheese adds pops of tangy flavor and creamy texture.
- Salad greens give it extra veggie power and a nice light base. Plus, I love the green with the orange sweet potatoes!
- A tangy dressing made of white wine vinegar, honey, olive oil, and garlic ties it all together.
This salad is perfect as a dinner party side dish, but I also enjoy it as a healthy meal all on its own! If you want to bulk it up a bit, add a handful of roasted chickpeas for extra protein and crunch.
Mary’s Sweet Balsamic Dressing
- 1/2 cup vegetable oil or canola
- 1/3 cup sugar
- 3 tablespoons good balsamic vinegar
- 1/8 teaspoon dry mustard (or a little squeeze of yellow or Grey Poupon mustard)
- Few twists of fresh cracked pepper Or use 1/8 tsp of reg ground pepper
Whisk all the ingredients together, until sugar and oil are blended. It takes a few minutes for the oil and sugar to blend. Keep whisking….it will blend.
You can substitute dried cherries with dried cranberries and sub Gorgonzola/blue cheese with goat or feta cheese.
The dressing is easy to adapt by adjusting the amount of sugar. If you like less sweet, add a little sugar at a time until you reach desired sweetness.
Some people have made the dressing with olive oil and enjoyed the results. I have not used olive oil so I am unable to tell you if it changes the taste of the salad. If you want to use olive oil, make a small batch to taste test.
There&aposs more than one formula for a great potato salad. There are creamy potato salads, vinegar-based potato salads, warm potato salads, cold potato salads, and a world of add-ins to flavor up the mix. And then there are the potatoes: Russets, reds, Yukon Golds. We&aposll take you through the different styles of potato salads, show you how to cook the potatoes, and suggest top recipes to try.
Try this recipe for Best Classic Potato Salad from Nicole Mcmom, and watch the video above to get all her tips for how she makes her favorite potato salad.
1. Picking the right potatoes
The potatoes you use will make all the difference in the texture of your salad. Some cooks prefer waxy potatoes such as Yellow Finn, Yukon Gold, and red potatoes because they hold their shape when they&aposre cooked and keep their firm texture in the salad when they&aposre chopped up and tossed with dressing.
Russet or Idaho potatoes have a drier, starchier texture and tend to break down during cooking, chopping, and tossing with dressing. But that&aposs not necessarily a bad thing. This kind of potato soaks up dressing like a sponge and tends to yield a softer, creamier potato salad. Read up on how to choose the right potato for the recipe.
Tater Tip: Potatoes can add color highlights to your salad. Red potatoes are red on the outside and creamy white on the inside, while purple potatoes hold their color all the way through. You can also use sweet potatoes to add a cheerful touch of orange, as in this Caribbean Sweet Potato Salad.
Related: Get recipes for red potato salads.
2. Prepping and cooking potatoes
To peel or not to peel? If you&aposd like to add a little extra color and texture to your salad, leave the skins on. Just be sure to scrub them thoroughly with a vegetable brush before you cook them. Once you&aposve either scrubbed or peeled your potatoes, cut them into bite-size chunks, place them in a large pot, and cover them with water. Use a large enough pot to allow for several inches of head room to accommodate the boiling, starchy water. Bring the potatoes to a boil, then generously salt the water. Reduce the heat if necessary to keep the pot at a gentle boil.
How long to boil potatoes for potato salad? Depending on your definition of "bite-size," the potatoes will take between 8 and 15 minutes to cook. As soon as they&aposre tender enough to cut through easily, drain them and let them sit in the strainer for a bit to let the steam evaporate excess moisture. Remember that the residual heat will continue cooking the potatoes a little bit even after they&aposve been drained.
- Preheat oven to 200C
- Slice the sweet potato and toss to lightly coat in coconut oil and season with salt and pepper
- Bake for 25-30 minutes, turning once, until tender and lightly golden
- Meanwhile, in a large bowl combine the rocket, pepitas and crumbled feta
- Halve the pomegranates and, whilst holding over a bowl, gently squeeze, then hit with a wooden spoon to remove the seeds. Reserve the pomegranate juice before removing the seeds and adding them to the salad bowl
- Combine 2-3 tbs of the pomegranate juice with the pomegranate molasses, red wine vinegar and olive oil and whisk to combine then season with salt and pepper to taste.
- When the sweet potato is slightly cooled add to the salad bowl and toss to combine then drizzle over the dressing
This sweet potato & pomegranate salad is excellent to take along to a BBQ to add a spot of colour and flavour into the mix, but I also love it as a light lunch or served with some grilled haloumi for dinner. I do love this time of year!
The pepitas add some delicious crunch and the feta a spot of salty-goodness – seriously, this salad has it all! It keeps well too, so you can roast the sweet potato in advance and just combine the rest of the ingredients prior to serving making it perfect for part of a big feast!
How to Make Red Potato Salad:
Start with the dressing so it’s ready to go for when the potatoes are hot. That way they absorb the dressing and flavor really nicely.
Combine mayonnaise, extra virgin olive oil, Dijon mustard, red or white wine vinegar, salt, and pepper in a bowl:
I love the combination of fats here, with the fruity flavor and aroma of the olive oil, and the creamy classic flavor of the mayonnaise. It’s so much better than a mayonnaise-only dressing.
Also, if you have 10 minutes to spare, I recommend making some homemade mayonnaise for optimal flavor.
I think red or white wine vinegars are by far the best acids here, but champagne vinegar, sherry vinegar, and apple cider vinegar work too.
Whisk that together until creamy and smooth:
What are the best potatoes for potato salad?
I recommend “waxy potatoes,” like red potatoes or yukon gold, over the starchy ones like russet. They hold up better, whereas russets can fall apart into mush.
Slice (or chunk) some red potatoes and put them in a big pot. How I cut them totally depends on my mood, and both work great.
Cover the potatoes completely with cool water:
Next add a couple tablespoons of salt to the water:
I know it seems like a lot of salt, but the potatoes will only absorb a small amount of this water, and it will help season the potatoes “on the inside.”
Bring the potatoes to a boil over high heat.
How long do you cook red potatoes for potato salad? It depends on how you cut them up, but about 5 minutes after the water is boiling, or until fork tender.
Then drain them in a colander, and let them sit for a few minutes to let the steam escape a bit.
While the potatoes are still warm, toss them with the dressing, then add chopped celery, scallions, and chives:
You can either serve this warm (which I love) or you can chill it for a few hours before enjoying.
Potato Croquettes, Steak Fries, and Potato Gratin are some of my other favorite potato dishes.
I have a whole section of potato recipes in my recipe index if you want more ideas. Enjoy!
If you want to make this red potato salad for a crowd, you can scale the recipe as needed. You may need to boil the potatoes for longer since it may take longer for the pot of water to reach a boil.
Is this potato salad healthy? That means different things to everyone, but it is gluten-free, dairy-free, vegetarian, and paleo.
Can potato salad be made ahead? Yes, I’d only make it up to 1 day ahead though, so the flavor is still fresh and at its peak.
How many days will potato salad last? In the fridge for about 4 days before the flavor starts to deteriorate too much.
Preheat the oven to 180C/160C Fan/Gas 4.
For the roasted vegetables, place the sweet potato, Brussels sprouts and plums on a roasting pan, drizzle with oil and sprinkle over the thyme.
Pour over the maple syrup and orange juice. Sprinkle over the orange zest and season with salt and freshly ground black pepper. Mix well together and roast for about 25–30 minutes, or until golden-brown, tossing from time to time.
Place the pancetta into a frying pan with a little oil and fry until crisp. Place on kitchen paper to drain. Set aside.
For the dressing, combine all the ingredients, check the seasoning, adding salt and freshly ground black pepper to taste.
To serve, arrange the radicchio and frisée lettuce on a platter, spoon the warm vegetables to the side and spoon over some of the dressing.
Sprinkle over the pumpkin seeds and pancetta pieces on the top. Garnish with edible flowers or sprigs of thyme, if using. Serve the remaining dressing in a little jug.
Radicchio and frisée are often found in ready prepared salad bags, if you find it difficult to buy them separately.
- Preheat oven to 180C
- Peel and dice the sweet potato, then place on a pan and roast in a little oil for 25 minutes, or until cooked and softened
- Place the dressing ingredients in a small bowl and whisk until well combined, season with salt & pepper to taste
- Drain and rinse the lentils then place in a salad bowl with the greens and sweet potato, toss well to combine
- Add the goats cheese and drizzle through the dressing
Do you have a favourite salad dressing? I’d love to hear about it in the comments!
- Preheat oven to 190C
- Slice the sweet potato into approximately 5mm thick rounds
- Toss in oil and sprinkle with caraway seeds
- Roast for 30-40 minutes, until starting to get crispy
- Meanwhile, thinly slice the dill pickles and chilli and place on a serving dish
- Roughly chop the mint and toss with the pickles and chilli
- In a small bowl whisk together the apple cider vinegar, olive oil and sugar
- When the sweet potato is cooked toss with the pickles, chilli and mint and drizzle over the dressing. Allow to infuse for 30 minutes then serve
I really loved this salad and I have a feeling it will be on high rotation in my kitchen over these warmer months. I’ll definitely be trying it out on the BBQ very soon as well and it will be interesting to see how different the flavours are!
A few years ago if you had told me I would have pickles in my fridge at all times and would be searching out for new ways to use them I would have probably laughed, but you can now add them to the ever-growing list of foods I somewhat suddenly have come around on! I guess your tastebuds really can change!
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